I brine my birds at least four hours (usually overnight), and then pat them dry, and let them sit in the fridge for an hour or two to dry. I don't usually use a rub, but I do often stuff the bird with aromatics and fresh herbs.
Here is my cooking setup. It takes from 60 to 90 minutes, depending on the size, with the kettle running 300-350 at the dome. When the bird is nice and golden brown, probe for temperature at the breast and the thigh.
CD
