What would be a good brine & rub to smoke a
spatchcock turkey it's 16.75 lbs. & what wood chips
would would be good & time & temp I have a Mes-40
I use a regular sugar/salt brine with an equal amount of Montreal Chicken seasoning. For the rub I also use Montreal after coating it with EVOO. Put some butter & rub under the skin also. For poultry I always use mesquite.
I would smoke it at your highest setting 275 until the thick part of the thigh reads 170-175. Also put a pan under it to catch the juices with some chicken broth in it too & use that to baste the turkey with every hour or so. Good luck!