Planning to smoke two turkeys on my WSM 18.5 for thanksgiving. Both birds are approx 13lbs and target temp is 325. Using both racks. Brining for 24 and letting stand refrigerated 24 before smoke. My brine calls for a rinse. Spraying with olive oil. Then light Rudy’s turkey rub. Using Kingsford briquettes with apple wood chunks. Planning for 15 min a pound. Using couple Reynolds pans to hold turkeys. Still may try to spatchcock. Leaning towards pan. Considering apple juice for water pan but have seen recommended nothing. Was going to rotate and flip birds about an hour and a half in. Using a BBq guru fan to help maintain temp. Question is am I missing anything or any recommendations from anyone. First post. Gleaned what I could from search menu. Cooking for 28 this year so looking for a home run. Thanks for the add and any guidance.