Couple more quick questions.
1. Would injecting tonight with the store bought cajun butter and cooking in the morning be an issue? Just don't want the meat to ham up or have a weird texture. Anyone ever do this?
2. If I cook on a WSM at 325F how long am i looking for an injected 15lb bird? I was figuring 3.5 hours but now i'm thinking 4.5 hours?
3. Apple, Cherry or pecan or a combo?
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732