Step 2:  Mix together 2-1 kosher salt, brown sugar, and thyme

Step 3:  Make sure the bird is dry

Step 4:  Pull back the skin above the breast

Step 5:  Massage the breast under the skin and all parts outside the bird

Step 6:  Put in a trey on a rack and in the fridge for 24/48 hours. 48 hours is preferred.

Step 7:  After the 48 hours remove the plastic wrap and let air dry in the fridge for another few hours.

Step 8:  Remove and allow to come up to room temperature for 1 hour.

Step 9:  Load the pit with cherry pellets by z grills

Step 10:  Preheat the grill @325f

Step 11:  While the pit is coming up to temperature, stuff the cavity with the following. Onions, Celery, Carrots, Apples, and thyme.

Step 12:  Once covered with your favorite rub. Make sure NO SALT is used. I'm using granulated garlic only

Step 13:  At the 1 hour mark check that the bird is cooking evenly across the surface. Turn or rotate as needed. Do that for an hour 2-3 until an internal temperature of 165 breast, 185 leg, thigh is reached.

Step 14:  Remove once your temp is reached. Let rest slice and enjoy!