I made these 2 birds for the inlaws and us to snack on this weekend. Instead of rubbing them with EVOO, I used grape seed oil. Quite a different flavor and I like it. I seasoned them with a mixture I call "Bird Dirt", usual ingredients, just all in one shaker with a touch of ground ancho pepper powder. These were in the smoke at 230-250 for around 4 hours. Notice how clean the cutting board is on the first bird, and how juicy the board is on the 2nd. Nope, I didn't brine. When I spatchcock, they always seem juicy and flavorful. I love doing them like this. The kiddo wiped out the wings as I was cutting the birds up!