Thanksgiving 9# turkey is in the brine. Wednesday night the turk gets the cajun (great on whole chickens) rub outside, inside and under the skin. Stuffing consists of fruits and honey. Thursday mornin at around 6am I'm firing up the smoker to 275-300 then on the spit and in the smoker with wild cherry wood. After the first couple hours I'm taking the smoker up to 325 to finish it off. During the smoking I have an apple cider based spritz that I will be using every hour.