50 lbs. of Boston Butts, 20 lbs. chicken thighs, cooked completely over hickory wood. Butts were rubbed with a spicy rub, and actually cooked in a pan with a little apple juice in the bottom, drizzled some apple juice on and sprinkled more rub over the top every hour, 'pulled' the pork through the gravy in the bottom of the pan when I took it off the cooker so the BBQ would absorb the juice and spice in the bottom of the pan.

Injected the chicken with chicken broth, and put rub on them and again put a little apple juice in the bottom of the pan when i cooked them.

I was extremely please with results. I think that was the best BBQ I've ever made, and some of the best I've ever eaten.

Will try to repeat this weekend for oldest and youngest sons' birthdays.