I am a wet brine nut, only because I've been doing it so long I'm scared to switch. The wood was pellets - 2/3 apple, 1/3 jack daniels, so it may be oak from the JD your seeing. Cooked in a 16 year old Masterbilt electric that's been trued, blueprinted, and bedded, running custom loadsLooks great. That's the way I do it as well with great results and much shorter cooking time. I also dry brine it vs wet. It looks like you might have used cherry, which I find makes a dark bird.
And yes, +10 on the shorter cook timeand much shorter cooking time.