Bird was about 15 pounds, spatched, then brined.
I rotated between hickory and cherry, the cherry didn't burn as hot, so my temps would drop a bit, from 325 down to 240-250. Still ready in 3 hours.
I did this one for a covered dish meal at church tomorrow night. If it is as good as it looks and smells, I'll do another closer to Thanksgiving for the family.