Picked up some meat to smoke for the week and got a little bit of a late start. Smoked a 4lb boston butt, whole chicken, and abt's. Did the pork and chicken as usual, but changed up the popperS from the boring cream cheese and shredded sharp cheddar. This time I added grub rub, salt lick rub, smoked paprika, and onion powder to the softened cream cheese before adding the shredded cheese. Then, after wrapping in bacon, I sprinkled moreally grub rub (brown sugar based) and salt lick rub on top. It was way better than I was hoping. Really good.