Ahh, a loaded smoker, the lovely smell of smoke a' perkin' away, and anticipation of meals to come... Does it get any better? In the top left is a is a taco sausage fattie... Ground beef with taco seasonings, will be cooked to 160 then cooled and reheated later in a proper sauce for taco's. Top right is a chuck roast rubbed with Johnny's. It too will be cooked to 160, then braised in beef stock. The plan is to slice it and serve it as smoked french dip sandwiches. There should have been two... but when momma saw two chuck's defrosting she decreed one would become my world famous pot roast. Now, she loves smoke and Q as much as anyone else, but on this she was adamant... she wanted pot roast. And we all know what happens when mama don't get what she wants, right? On the bottom is two whole chickens, the left hand one was brined in salt, the right hand one in my rib rub. I don't have any particular plans for these birds, but after reading PignIt's post on pulled chicken dumplins' I concluded that having some smoked chicken on hand couldn't possibly be a bad thing - am I right?