• 15-pound spatchcocked turkey
• Brine based on https://www.dinneratthezoo.com/chicken-brine-recipe/ No garlic, fresh rosemary and thyme.
  1/2 salt as compared to the original recipe.
  Brined for 20 hours.
• Traeger Poultry Rub
• 4 hours @ ~225F (internal temperature 140F) and then 1 hour @ 350F (internal breast temperature 165F)
• Results: https://smoker.hilsberg.com/index.php?/category/170

Another set of possible temperature combinations:

• spatchcocked
  • 225F till 125F IT
  • 350F till 165F IT
• beercan
  • 5h @ 250F
  • 1h @ 275F