I'll kick it off.

After many years of empty hunts in Jack County, a Rio grande walked into the kill zone on opening day.

Wet brined for 24 hours and then smoked yesterday for 4 hours at 300 degrees. Pulled bird at 164

Base rub was coarse black pepper and garlic salt.

Top rub was Kent Rollins Original

Spatchcocked the bird. After 1st hour, basted every 40 mins or so with butter melted with garlic, rosemary and poultry seasoning

Came out delicious although the legs and thighs were too dry.

Congrats on your first bird

Legs and thighs need to be cooked in slow cooker - make a green posole. Wild turkeys have to work for a living so the legs / thighs are nothing but pure muscle

I'll have to try your smoker method with a breast