It's funny how the years run together. I thought I cooked last years bird on the kettle, but I cooked it on the WSM. Here's this years, stuff.
Brined this using the apple brine and seasoned with kosher salt and Simon and Garfunkle rub.
Getting the charcoal ready. I had some in the bottom from my last cook.
I took out the water pan and this thing pegged out for a while. I had to let the temp come back down. The WSM ran like a dream at 325, so I left it alone.