Thanksgiving flying 🐖 end results on BJ3

I smoked a ham over a turkey (flying pig). 21lb turkey brined for 24 hours. Spatchcocked it. Rubbed about two sticks of garlic compound butter under skin. Oiled skin and light seasoned with dry rub, omitting the salt. Veggies, sage, beer and vegetable broth in drip pan. Got grill to 280 and put drip pan with veggies on lowest notch. Cast iron grates on the next notch and then the CGS expander on the top notch. I put a Cajun rubbed ham over the top of the turkey. Smoked at 230 to 250 for the first 4 hours, basting it with juices from drip pan using a metal syringe to reach through the grates, every 30 to 45 minutes. Also used measuring cup to pour through the grates to top off the drip pan with vegetable broth and keep the fluid level around 1". For the fifth hour I cranked it up to 275-300 and basted the turkey with about 3 tablespoons of bacon fat. I pulled it at 155 F in the breast. I let the turkey rest for about 30 minutes and got my grill to about 550 F and then right before we left to head to our feast location, I popped it back onto the grill for about 8 minutes. Everything was so great.