Decided to go simple and stupid with this one. Being a Maryland guy, Old Bay is always a favorite. Brined a spatchcocked 4lb bird in a mixture of 8 cups water and 1/2 cup old bay for about 3 hours. Drained, patted dry and put on a rack uncovered in the fridge for another hour. Overnight would have been ideal, but we gotta eat when we gotta eat. Took it out and mopped with browned butter, then dusted with Bal'mer's Finest. Plan was to smoke hot and fast, but the weather was dicey, so she went in the oven at 375˚ for a little over an hour, until the IT of the breast hit 165˚. I pulled it out and checked the thigh, 176˚ for one, and 181˚ for the other one. Let it rest for 20 mins or so, and WOW!! Super moist, and the flavor was off the charts. Definitely Old Bay, but more muted, almost like it was whispering. Sounds weird, I know, but it was some pretty dang incredible bird. Definitely on the menu for the next crab feast. I'm thinking in the smoker this will be KILLER.