I cooked my first Spatchcock tonight and it turned out great. Comments are welcome.
I coated the bird with a bit of EVOO and then rubbed a mixture of Dizzy Dust and Salt Lick under and on the skin. Then I cooked at 375 on a raised grid for about an hour with a couple of hickory chunks. The skin was crispy, and the chicken was moist. For sides, we had steamed veggies and a potato concoction that was put together by my bride.
Overall, it was an outstanding meal. I'll scale it back on the smoke next time, though.
Amateur Egger; professional rodeo clown.