I haven't posted any of my smokes lately so here is this past weekend's. I hosted a graduation party for a niece with about 50 guest. So I decided to serve pulled pork (27lbs) and chicken quarters (30 pieces). I rubbed the pork with my standard pork rub I use and refrigerated for a day.Then in the smoker at midnight at 230 with apple juice in the pan and hickory chunks. Then at 5:00 am time to add more wood and spritz the pork. Then around 11:00 They are all 165-170 Time to double wrap in foil. Then back in the smoker till they hit 190 and into the cooler.. My cook area. The chicken quarters I had brined using the Slaughterhouse Poultry Brine for about 12 hours. The I rinsed off and patted dry. Then I put the pieces in a big pot and mixed in EVOO and a rub (Magic Dust). The into the smoker at 300 with chunks of hickory. I started pulling them out when the hit 170. After 3hrs in the cooler time to pull out to shred and serve. After shredding I added SoFlaQuers finishing sauce. I also had a bottle on the table to add extra when my guest served themselves. It was very popular. Overall I was pleased with both.The pork was moist and had a good bark.The chicken was very moist and the rub (Magic Dust) was very good on the chicken and will be a regular on my chicken. Thank for looking at my smoke.