18 pounder that was on sale. We didn't really need it, but I've got a badass chamber vac. Rubbed with salt and pepper only, put on the Weber EX6 with Smokeboost going for 2 hours. After that, I raised the temp to 235 and finished up about 4 hours later. Sample of the meat was great, with a nice smoky flavor. I used PitBoss apple, cherry, maple pellets throughout. We had to leave about an hour before it was ready, so I set 2 temp alarms on the app. When they reached 165F, the alarms went off, and although we were 50 miles from home, I turned off the smoker through the app. One of our friends on Facebook said it looked like the bird was posing
