I used this method twice last year:
It's good, but it's a bit heavy on the herbs for my taste.
This year I'm changing it up a little. I'm going to skip the herbs on the skin and use only butter, salt, and pepper. I'll do a simple mirepoix in the cavity. The cooking method will remain the same - very light on the smoke.
I don't like his recipe for gravy. It makes almost a gallon of extremely herb-y gravy (almost bitter). I'm going to do a simpler pan-style-ish gravy instead (whipped up on the fly after the bird is cooked).
Since you've already brined the bird and seem to be leaning toward a heavier smoke flavor, here's what I'd do:
A light rub with a little salt, plenty of fresh pepper, some paprika, a bit of turbinado sugar, and chili powder/cayenne to taste. Use one small-ish hunk of apple or pecan. It's easy to over-smoke a bird. 325 sounds like a good temp.