Anybody know the best way to cook rattlesnake?

My husband killed a rattler, skinned and gutted it. It was a pretty momentous occasion, and I'd like the preparation to match. He's going to preserve the skin, and I'm planning on cooking up the meat.

I'm a professional and at-home cook, but I've never done snake. It's been washed out and it's sitting in a light water brine right now, per advice of our old timer neighbor. Question is, now what? I was thinking maybe dry brine and grill? It's really stiff meat, should I slow cook? Do I need to remove the bloodline, like some fish?

I'm leaning toward soaking it overnight, then drying it and salting it (the brine it's currently in is mostly a stalling measure till I figure it out, haha), then just grilling it. Help me out, guys. One of my friends suggested frying it like chicken, almost, but I'm not stoked to crunch on snake spine.