well, this time around, I used a 14lb'er. Injected the night before with Cajun Injector's Creole Butter. Pulled it out about an hour before going on the smoker and shoved two whole sweet onions in the cavity. I also put a bag of ice on the breasts. When the smoker was ready, tossed it on. No rub. Let her ride at 300 or so for a little over 4hours. I basted it w/the left over creole butter a few times during the cook. When it was done, I foiled it, wrapped in towels and slapped it in the cooler for the trip over to my sister's. It was in this state for about an hour. Deconstructed at my sisters and ate. I was great. Decent smoke flavor without being overpowering, tender as a mother's love and juicy as a fresh Georgia peach. I saved the wing, leg and thigh bones with some skin/meat attached and make stock w/them on Friday. I knew there would be a lot of pic threads, so I didn't take a lot of pics. Anyway, here it is about to come off the smoker next to some moinks and taters.