Wow, that is full on! You are brining first and then applying the aged beef technique for birds? Never heard of that. Is that meant to offset some effects of the brining or is it simply to take everything up one more level and could be done independently?
I have found that the skin gets pretty crispy by doing nothing, so I would be interested to know how yours turns out with those extra preparations. Peking duck-type skin is definitely a higher level of crispiness than what I usually cook.
I am curious, so if you think about it, please shoot me a PM to let me know how it turns out in case I miss the post.
For what it is worth, another skin-crisping technique I use if I am not feeling lazy (which is rare) is Sprite or butter followed by some high heat as you get close to the finish line.
Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. www.AuspitBBQ.com