WCK, I see what you are saying but since this is a brined bird I think a stronger smoke would go well. I used maple on the spatchcocked breast I just did, mainly cause I'm about out of hickory, and it was fantastic. I think I'll use hickory next time. I do use a ton of apple on most of my cheeses and my ABT's. Overall, if I'm not sure what to use, I go with apple.