Smoked brisket and chicken, dry brined for 2 days. Chciken with
Uncle Chris's Steak Seasoning w/garlic, and brisket with a
"Montreal" type rub. Brisket started at 9:30AM @ 250F over post oak
3 hours, then cranked up to 300F. Wrapped at 170F. chicken went on
at 4:00PM and everything came off at 5:20PM when brisket reached
201F - All under 8 hours.

https://i.postimg.cc/dVxxfyhD/Labor-...nd-Chicken.jpg

With pork chorizo beans, pesto potato salad, and horseradish pickled
beets.

https://i.postimg.cc/Gm2fzQhZ/Labor-...et-Chicken.jpg

All three major food groups on one plate: Beef, Chicken, and Pork.
A perfectly balanced meal.

-sw