Im doing a 24lber to, just took out of brine and it "rests" in fridge as I type ....I have to please a few different taste buds and my bird will go in the wsm when it is HOT!! (beer can chicken like)I then add my flavor woods ...lots of it/them >kinda like the alton brown of high heat ONLY I move mine to the oven to finish / a heavy smoke that hangs to the bird 20/30 mins than in the gas oven ..perfect color my house & "stinks up real nice " .........
