I ended up not bringing my smoker to Va. I used the two gas grills the rental had. No wind today, so it took very little work to keep my temps regulated. Getting ready to pull the birds in about 15 minutes. Here's a picture of the Texas Pete bird and the honey mustard based rub bird. I brined them in a simple sugar and kosher salt mixture.
Everything turned out very moist and flavorful. I cranked up the heat to 415 for 20 minutes to crisp the skin. Pulled one at 171 and the other at 170 IT