So far I have done a wet brine of water/salt/brown sugar. Brine for 24 hours, rinse and pat dry, wet with lemon, rub with salt, pepper, and garlic. I left it whole and put a halved lemon, halved onion, and garlic in the cavity. Smoked with mesquite at 225 for almost 4 hours. It was nice and juicy, next time I would let it go a little longer, to a higher IT, but not by much. I also cranked up the heat to 425 for the last 15 minutes to get the skin fight over worthy.
Next one will be a dry brine, and rubbed with poultry rub. I would probably use cherry or apple or the Trager gourmet blend of hickory, cherry, and maple.
I would also want to try spatchcocking it because I do like the more surface area and skin being exposed to the smoke and heat.
I want to roast one as well, higher temp, in a pan, but I think I will like it smoked better. I haven't tried roasting on the smoker not sure how much the wood flavor happens at 350 in something in a pan.