The immutable burger night on the grill and 14lb packer brisket and two whole chickens quartered on the smoker. All but burgers experimental. Had a couple consecutive bad brisket cooks so I'm trying a different method. And, instead of spatchcocking, I normally take the next step and halve the bird to make it easier to brine, handle and, theoretically, expose more area to smoke. I'll see if quartering improves on that and may give better results as the thighs are always done before the breasts. Have a dandy day and a swell weekend folks!