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Can't wait to fire up the WSM to cook up these 2 Pork Butts. I tried Pork Butts on an offset before, don't think I let them cook long enough. I've learned a lot since then and mostly from TWVBB so thanks to all who contribute. I'm going to give "The Renowned Mr. Brown" a try, looks really...

Picked up a 4 lb thick cut Top Round. Got it marinating in a mixture of: Ponzu Soy Sauce, Balsamic Vinegar, Worcestershire Sauce, Olive Oil, Crushed Garlic Cloves, Sliced Lemon Grass, Rosemary, and Black Pepper. I'm going to make a dry rub with: Salt, Black Pepper, Garlic Powder...

Had some Cornish Hens in the freezer so figured that's an easy meal for the first try. I injected and soaked the Hens in a simple brine with pickling spices. Let them sit uncovered in the fridge to dry the skin out. Used the Poultry Perfect Dry Rub from Smoke and Spice. Cooked them for 2...