I've got a 16 pounder on the pellet GMG today. I am pretty much following the GMG recipe on their website with exception to the brine recipe. I use my own for that. 1 1/2 gallons water in 5 gallon bucket. 1 1/2 Cups Kosher salt, 1 cup of brown sugar. Sprinkle of Cajun seasoning. Dried onion flake. About 5 cloves of garlic. Brined the bird for 24 hrs. Pulled it out rinsed it. Sprinkled poultry rub and honey under the breast skin. Smoking breast side down at 185 for 8 hours. Then flipping and smoking at 275 until IT of 160. Dione this before and it's the best.