Pitter patter let's get at'er. Chicken & beef Saturday

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Crazy88

Smoke Blower
Original poster
Mar 5, 2020
123
87
Nothing like waking up early on a Saturday to spatchcock a chicken, and rub down a 7 bone roast. I normally like to dry brine my chicken for at least 24
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hrs, but life doesn't always work out that way. So today it will be a 9 hr dry brine. The 7 bone roast got a little whiskey burger rub and directly on to the smoker. Gonna do pulled beef sandwichs with this. More pictures to come as the cook progress'es. Happy Saturday smf'ers, keep the smoke rolling..
 

JLeonard

Smoking Guru
OTBS Member
SMF Premier Member
Apr 17, 2020
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Southaven, MS
Lead in made me think of "Letter Kenny". LOL. Looking good thus far.....I'll be here for the finish.
Jim
 
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Crazy88

Smoke Blower
Original poster
Thread starter
Mar 5, 2020
123
87

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