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 24hrs, 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..