Ended up firing up the smoker on the 4th. Did the dry rub on Thursday night: beef brisket, pork butt, rack of ribs, and a roaster chicken. Pulled the ribs and brisket off after about 8 hours and in their space I put a crock of artichoke dip and crock of large mixed olives to give them an hour bath in the smoke. Then we take those off and put on half a dozen chorizo sausages for the last two hours and pull them off with the pork butt which, by then, has been on all day, about 13 hours. Landsharks and Coronas all day babysitting the process; damn good stuff/day.
Inch and 3 quarter rib eye grilled by me with Montreal Steak seasoning.