I'm gonna try a variety of things today. 2 small pork roasts, one with Jeff's rub and one with cinnamon chipolte rub. One whole chicken soaked in a salt and sugar brine overnite, then covered in Lowery's salt. (I already thought about this being too salty AFTER I did it) And one small brisket flat with McCormicks Montreal Steak seasoning. I need a variety to see what we like, and these smaller portions are just right to expirement on.