Sorry but I can not figure out how to add the pics.
I cut up the bird and put it all in a brine for about 30 hours. the brine was a gallon each of apple cider and water, plus a cup each of salt and brown sugar.
Let all the pieces air dry for an hour before cook.
I cooked the wings and legs on trays in the upper section of the SRG basket. Legs down two rungs of the basket and wings on top. Wings cooked in 20 minutes legs took 40.
Second cook hung body on new hook, only took 60 minutes.
They came out great but the skin got pretty dark.