Good morning everyone, My wife wants me to do two beer butt chickens today on my WSM. I have two that are approximately 4 pounds in the brine right now. I've read through as many threads as I can to figure out how to get the skin crispy and I've seen a few references to using Pam on the birds. My question is when do you put the Pam on? Do you spray it on throughout the smoke as you would sprizting with apple juice? Near the end? I haven't seen this question addressed yet. I plan to do it as close to 300 degrees as I can with the WSM. Thanks in advance for the help.