I have been enjoying wet brining birds a lot lately. Normally, I'm a dry brine/dry seasoning kind of guy that will attest to the drying of the skin ahead of time. But with a wet brine, this is a bit contradictory... I get satisfactory skin results if grilling, or on a rotisserie (my fave!), but is just inedible if smoked at lower temps. If I try to dry out the skin longer after a wet brine in the fridge (and even use baking powder) what ends up happening, is the skin tends to shrink and split while cooking. Texture turns out great, but visually a little off.
I just started two whole birds in slaughterhouse poultry brine (with 1 T cure) yesterday. Will spin them on the roti in a couple days. Cant wait! ;)