Eighteen hour brine then stuffed with sage, thyme rosemary, celery, lemon, lime, orange, carrots and onion. Put a mix of rosemary, thyme and sage in butter and put under the skin. Light coat of canola oil then added a mix of Weber beer can chicken seasoning and McCormick roasted herb chicken seasoning. Put on at Midnight at 225 and at 5 am started to brush with butter. Had to pull it off at 8:30 as we had a two hour drive to my family's house. It was right at 160 in the thigh and breast. Came up with a way to transfer in a cooler without it getting soggy on the bottom. Once at my family's house, snuck it in the oven for 10 minutes just to get the skin crisped the way it was when I pulled it off the DB. Really tasty bird! Got a lot of compliments on the flavors.
