I was supposed to be spit roasting this bird that's been in my freezer since last Thanksgiving, but outside influences (a teenager) changed my plans.
It was thawed, so..
I wasn't planning on this being on an open pit, so I had to use commercial rub and marinade, but the mix of Lawry's Wine and Herb marinade with Weber Chicken n' Rib Rub worked.
Into my well worn Smoky Mountain propane smoker with a handful of A-maze-n Wine Barrel pellets ... that thing is almost 15 years old and it's still cranking..
5 hrs at 275, and here it it...