Anyone cooking up something interesting or in interesting ways?  I'm going to try a spatchcocked (split) bird on the smoker with a dry brine.  I usually wet brine so this will be something new.  May break out the grill to crisp the skin. Hopefully it will turn out like the photo in the recipe.  

http://www.bonappetit.com/recipe/barbecue-spice-brined-grilled-turkey