I had a practice run of smoking my first turkey last night. Spatchcocked my bird and dry brined it for 2 days and then rubbed the skin on the outside and under with a herb compound butter. Pretty much a method from Chuds BBQ YouTube channel. Loved the way the actual meat turned out nice and juicy. Probably the juiciest turkey breast I've had. But ran into some problems and thought I could get some pointers on here. One I rubbed with the butter and the further I got along it started to almost harden and cake on the turkey and fall off in big chunks. Was my bird maybe a little too cold to rub with the butter should I let it come to room temp. And the skin was a tad disappointing. Was wanting a crispy skin but it ended up being kind of chewy. Is there something I could put on it as I cook it to get that crispy skin. Or should I do a more direct heat method cook with the skin side down for a majority of the cook. Thanks for any help.