Spent the day tending to the smoker. Finally filled it to capacity with 2 pork butts and 35 chicken legs. Feeding my mechanic and a few friends and leftovers good. Chicken legs brined overnight and smoked over cherry and walnut,
A home made rub with brown sugar, pink salt, smoked paprika, paprika, dried basil, onion powder, cayenne pepper, black pepper, seasoning salt and granulated garlic on the pork butts. I used the McCormick's brown sugar bourbon on half and my home made run on the other half.