I took two fresh birds, rinsed/patted them, seasoned liberally with
salt and
pepper, and then smoked to 171-ish internal at 250F using 80%
grapewood
and 20% hickory.

Grapewood is much like apple or pear, mild fruitwood, very nice,
worked
well, and hickory is for spice. Grapewood is relatively easy to get
if you
know a grapegrower... superb stuff.

Took a while to "get there" and rest, skin was a beautiful mahogany
tone
but inedible parchment, removed the skin, pulled the meat, got 4.1lbs
of
meat from a 10.8lbs package at Costco.

Splash some North Carolina style "sauce" onto the meat, spritzed in
some
of the general purpose rub I use... and... damn... fine... getting
some of that
"butter" people talk about. Just nice stuff.

Will be warming it up for a 4th party tomorrow.