I ran the smoker yesterday. Made some collards too.
The pork shoulder was brined for 36 hours, then coated with dry rub. Went on the smoker at 5:45 am, came off more than 12 hours later with an internal temperature of 205. I wrapped it in foil after 5 hours.
The chickens were stuffed with slices of lemon and orange. Two of them also got parsley, rosemary and thyme inside. Different dry rubs on all three chickens. They were on about 3.5 hours, came off with internal temperature of 165 in the breast, 180 in the thigh.
By the time the food was ready, I was too impaired to remember how great it was.
