Hope you all had a great Christmas and keep that going into the new year. I got a call late Tuesday from the family trying to figure out Christmas Eve dinner plans. I stepped upped and offered up my place and some good smoked meat. At the time I didn't have a clue what I was gonna put on my trusty MES 30 but I figured just about everyone likes a good smoked chicken. Picked up a couple of small birds 5-6 # and got down to business on Wednesday night. Started with a simple spatchcock And then a brine of some simple flavor enhancers ( water, salt, brown sugar, garlic, chopped onion, orange peel, and rosemary) They spent the night And some of the day on Thursday (about 13 hours) soaking in that delicious brine. Got the lovely birds rinsed and dried off and it was time for some EVOO and my father in laws run which he calls Espresso Pork Dust Onto the MES 30 set at 250. Pecan wood chips Got some good smoke early and then headed to church. The breast were right at the temp (about 140) I was hoping for when we got home and I knew I could squeeze in a few ABT's Nothing to fancy on the ABT's, just the peppers, cream cheese, smokies and bacon. Finished the spread with some Mac and cheese, green beans, and candied carrots It was some good eating!!! Lots of leftovers that some of my neighbors got to enjoy.