Had a 12 pound Butterball that we got free around Christmas. Didn't brine or inject since it already was juiced up by Butterball. Knowing that this bird would just fit in the mini I did a pseudo spatch. Removed the backbone but didn't crack the breast. Flattened out the bird would be to big for the mini. Seasoned with salt, pepper, garlic, and chipotle. Fired the mini with Kingsford blue, cherry and pecan wood. Ran the smoker at 350* took the bird to an it of 165 in the breast and thigh. Removed foiled and let rest for 45 minutes before serving.