300F on Oklahoma Joe using pecan and post oak for 6 hrs and then pulled and put in the oven at 350F to finish it off. Brined in chicken broth and Cajun spice solution for 24 hrs. Pulled from solution 1hr before going on the smoker, removed backbone and did a bit of CPR on her. Dried the skin using paper towels. Seasoned heavily with Meat Church Holy Cow paying attention to get it in all its nooks and crannies. Monitored it with a probe in the breast and pulled it off the smoker when it was 150. In the oven until 165

This skin had a crisp to it, it had a bit of a snap to it similar to a high end sausage but the juices were oozing. I did not inject with anything, I feel like puncturing the breast causes more damage and allows the natural juices to come out, but I’m not a hate on injecting either. Just giving my opinion. Happy Thanksgiving everyone, enjoy your food and family!