FunctionalGray

20lb bird Spatchcocked. 24 hour wet brine followed by dry brine to let the moisture evaporate in the fridge for about 48 additional. Pam spray, followed by a couple basic rubs from Spices Inc, and herb butter drizzled during the cook.

305-315 until 150˚ in the breast, followed at 400 until 160˚. With everything else going on, I don't remember the exact timing. Also covered areas loosely with foil as they developed the color and doneness I was looking for - tip picked up from M Reed.

The moisture content and flavor was amazing - and will be repeating from here on out.