What's on the smoker today?

Just pulled 2 slabs of Pork out to brine & smoke next week. Firewinds subsiding finally.
I'll try apple this time and pull a ranch chicken out to do that day.

Skins needing to get right & breasts moist is an art...I'll smoke for a couple hours with the bacon then crank it and sear for the crisp.
 
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