@PhilCuisine those look super yummy 
Bought a couple hundred pounds of local and ethically farmed pork from some friends last fall and I portioned the backstraps into small roasts for the smoker.
Brushed the meat with a modest coating of French’s yellow mustard, then a generous coating of my dry rub. Then tightly wrapped in parchment for several hours.
Then unwrap the meat and into the smoker, middle rack of my Little Chief with a blend of hickory and alder
4 hrs in the smoker low n slow (150 to 160F and 1hr in the oven at 275 F to a perfect medium cook
my wife says it was fuckin killer LOL so I’ll take that as a win 
Next smoking project will be a pile of kokanee fillets and candy… stay tuned
Make a grilled chicken breast night that i marinated/ basted in Sal’s Sassy Sauce. I grill with the grates tilted down for more heat control. Great for searing steaks. The 2 little trim scraps are for my doggie
Took a bunch of gift cards I have been saving up and bought this bad boy today. Cant wait to fire it up. Picked up an 11 lb brisket for it’s maiden voyage.
I bought one bout 4 months back. Love it.
Is it a Bradly as well? I have read great things about these Bradley digital units but I know there are tons of them out there.
That’s great for tailgating
Ok, time to put the new smoker to work and see how it does. It seems like a nice little unit. Let’s give some jerky a try for the trial run.
Smells great! Hickory?
Yup, Hickory.
Oh my, what’s going on in there?
Was that from the brisket?
I’m pretty sure if that was done right, it would survive a couple of days in the mail.
Hickory Victory!
What time and temperature?