Pork, Brisket and Chicken Leg Quarters

Sometimes I forget how much I like cooking barbecue in Florida, but days like this bring everything back into focus. This picture was taken Sunday at 9:30 a.m. in my front driveway.

It was a glorious day for 'queing. December in Florida is really nice.

I injected two pork butts with apple juice with some clover honey mixed into it and rubbed them up with Smokin' Guns' Mild.

I trimmed the fat cap from the 13 lb. packer brisket purchased at the local butcher shop and rubbed it down with The BBQ Guy's Southern BBQ Rub.

I applied Smokin' Guns' Mild to some leg quarters and marinaded them in some Newman's Own salad dressing for three hours before cooking.