I brine for about 12 hours then let it air-dry in the beer fridge for another 12 hours. Before I take it out of the fridge I set the bird on it's back with a bag of ice resting on the breast for about an hour. Then I give it a good rub inside & out, wrap it in cheesecloth, rub the cheesecloth with butter & put it on the smoker.
CBJ # 22569
Member of the 100+ Contest Club
Possibly the only judge ever to get an award from a bunch of cooks
UDS 075 UCB WSM and a bunch of other stuff.