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  • Wet brine, dry thoroughly, then rub skin with olive oil has always worked well for me.  Crispy skin and super moist.
  • I've always put the bird in the pan and placed on the grid, and put a few vegetables inside the bird for added moisture and flavor.  Usually an onion, some carrots, and a couple of heads of garlic.  Not sure if it adds to the moisture level of the b…
  • I used to use briquettes but once I started using lump I never went back. Briquettes produce a ton more ash and they also take longer to light and get up to speed.  I think that's because they pack in tighter and don't allow the air to flow through …
  • I've had great luck with putting a good rub on them, homemade or one of the prepackaged rubs, and spraying down with apple juice, then put them over indirect heat with a drip pan containing water.  Do them at 240-250 for around an hour, then take th…
  • Liver - any kind.
  • Thanks all.  I'll definitely be trying these suggestions.  Common theme looks like I'm using too low a temperature.
  • Thanks.  I have brined a couple of them but same result.  I have not looked up spathcocking but certainly will.  Today's was the first one direct, and again, same result.  
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