Followed some great advice from this site, and produced yet another successful cook.
Brined for 24hrs on friday in a simple brine, salt, sugar, garlic powder, pepper. Rinsed it well, and put back in the fridge for another 24hrs. Injected on Sunday morning with equal parts butter, honey, white wine and a bit of my rib rub. (very similar to tuffy stone's rub).
Rubbed butter and rub under the skin, then brushed the exterior with olive oil and a generous layer of same rub.
Smoked between 275-315 for 4hrs, spatchcocked style!
Thanks again for all the help!