Turned out pretty good. Next time I'll use a little less smoke and be a bit more aggressive with the rub under the skin, but all in all I think it turned out really nicely. Good color, skin was pretty crisp, good flavor. The flats of the wings were phenomenal, best turkey wing I ever had. The thinner meat took the seasoning really well and the skin was perfect. It took about 5 hours at temps averaging 270-ish degrees. I did a water pan under it for the last 30 minutes or so because the bottom skin was going to get too dark if I didn't. My rub was garlic powder, onion powder, thyme, kosher sale, medium grind black pepper, and a touch of peri-peri. I butter basted, using Challenge salted butter, every hour once it hit 130 degrees internally.