I made a brine of salt, brown sugar, chicken broth, and garlic. Soaked bird for 12 hrs. Took out this morning at 3:30. Injected creole butter and poured honey on outside and rub famous Dave’s bird seasoning on it. Put in smoker on 300 for 5 hrs. Injected again halfway thru and honey glazed it again. Man it’s Fixin be good. Now just waiting on everybody to get here. MIL is cooking a turkey to. Just took mine off smoker at 172 internal. Wrapped in foil.