IMO i wouldn't worry about brine unless you have time to dry out the bird in the refrigerator. I never brine and mine come out dripping wet and loaded with flavor. Do rub down with olive oil and season under the skin as well as the outside....pull about 165 IT in the breast.
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Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767