Simple brown sugar brine for about 4 hours (forgot to start it before bed), then coated with melted butter with Penzey's Mural of Flavor and Galena Street.
225° for 45 minutes with Sam's club "Competition Blend" pellets in the box. Then 350-ish (max I could get out of it) for about an hour and a half with no smoke until breast was at 160°
Used the drippings for gravy for mashed potatoes.
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