Going to smoke my first turkey for Christmas this year. I'll have a tenderloin roast and ham for backup if this goes sideways. Wondering what everyone prefers? Currently leaning towards brine, spatchcock and smoking at 225 for 2 hrs then bumping the heat to 350 until 165 IT. I've read some like a 225-250 chamber the whole time while others prefer the hot smoke. I dont plan to smoke this thing for 10 plus hours and am looking to keep cook time under 6 hours for ease. Turkey will be 12-15 lbs. Cooking on my pellet grill with added smoke.