Poultry Pointers?

Ok, I have a turkey in the freezer and whole chickens are on sale this week, so I have some questions. I have only grilled chicken pieces, never smoked a whole bird. I don't have a rotisserie and I will be using a horizontal offset.


Brining or injection?

• What kind of container big enough for a few birds?
• Where do you get the container at a reasonable price?
• Recommended ingredients for a simple brine?
• Does anyone inject instead of brining?

Rubs and seasoning. Eventually I will try Plowboy's yard bird, but for now I need something off the shelf or out of the cabinet.

• Off the shelf recommendations?
• Simple home made rub?

Yard bird method. Pros and cons?

• Spatchcock? I've never heard of this before I got on this forum. I am assuming that means cut down the back and laid flat. Pointers?
• Whole, breast up or down? Flip it?
• Approximate cook times and temp for each method?

Turkey method. It's about 12 lbs.

• Breast up or down? Flip it?
• Approximate cook time and temp?