Awesome brisket, burnt ends are the best part I think.
A little smoked sea salt getting started, jalapeno this time with oak/pecan smoke. Probably be a 2 day smoke, it will need 16-20 hours for best color and flavor.
Wings sound great. I like a sweet and spicy rub, that's what I put on my ribs. Will you fry those wings after they smoke? I like them right off the smoker but we have friends that fry them after the smoke for that crispy skin.
My wings came out pretty good. I didn't get a picture of them though lol I brined them overnight in a pretty sweet brine with salt, brown sugar, and maple sugar. My dry rub was a little sweet, but next time I will add a bit more heat to it. Overall the taste was pretty nice with the sweeter wings against the Frank's red hot.
I have a couple turkey breasts, and the thighs/legs in the brine right now. I'll take them out of the brine tomorrow evening, dry them and put them in the fridge until Tuesday. Smoking them over apple wood, glazing one breast in honey chipolte and the other in sweet onion glaze. The legs/thighs will get a dry rub of some sorts. I'm planning on taking the meat off of them for something akin to "pulled turkey" BBQ.