Brine for 36 hours in the brine of your choosing. Pull out of brine, pat dry, liberally sprinkle with salt and put uncovered on the bottom shelf of your fridge for 12-24 hours to dry the skin. (inject if you want to) On Christmas Morning, get your UDS fired to 325˚-350˚ using whatever fuel/wood combo gets you there. Take some room temperature butter and mix in the herbs of your choosing, Rosemary, Tarragon and Thyme work pretty well, finely chopped if fresh. Grab a handfull of this butter and put it under the skin starting at the cavity, then massage from the outside to work it down to the front of the breast. Do this on both sides. Rub more of the butter on the outside. Use whatever spices you want, a good bbq rub sprinkled on the outside is nice. Put 3 sprigs of the aforementioned herbs in the cavity, as well as one quartered onion and an orange cut in half. Wrap the legs and wings in foil for the first 2 hours, and tent the breast with foil as well. Smoke til the thigh gets to 165˚ then rest for 20-30 minutes. Total smoke time should be around 4-5 hours, but you'll need to check the temp, not the time. Good luck and let us know how it turns out!! This is the method I used on a 25lb turkey for Thanksgiving (in the oven, but at the stated temps) and it worked well.
