Excellent looking Que Mr Monger.
The purple brisket was a little unnerving at first but at least we know what to expect now.
I don't sauce my ribs anymore, though not adverse to it. Just never seems to need it.
Ah the whole chicken... You must investigate "spatchcocking" for your whole chickens. It works well with either grilling or smoking.
And do you have spices and fruit in the water pan?
Sigh. I did sausage, center-cut St Louis ribs and turkey legs on Friday with hickory. Sorry no pics. The turkey legs are tha bomb. We're having fiesta here, so the smoked turkey legs at the booths are running upwards of $10 each!
I'm smoking them for less than a dollar apiece.