Traveled to see extended family on Thursday. Its usually a drunk-fest with mediocre food so I knew I'd have to do it again when we got home. This year was surprisingly less chaotic and my cousin put out a very nice spread! I'd already bought everything so had to re-create it anyway. This bird turned out perfect. Brined using DM's recipe. Smoked at 250 with cherry to an IT if 160. Pulled, wrapped in foil and rested 30 minutes then carved it up, popped a cold one and took in all the compliments
