Spatchcock turkey on the pit. 24 hours in a brine of kosher salt and brown sugar. Rubbed last night with Meat Church Honey Hog. Hit the pit about 6. Low and slow. 210-220. Taking the IT to around 170. Guessing somewhere around 6-7 hours. Gonna use a bourbon/maple glaze at the the end. Did it this way last year and it was really good.