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Oh my!!! First time cooking spatchcock chicken on the egg...or ever for that matter. I brined it overnight using Alton Brown's orange juice brine. I let it sit uncovered for 8 hours in the fridge (would have gone longer but didn't have time). I rubbed it with olive oil and covered it with Tasty Licks Savory Poultry rub, added hickory chunks, then grilled it direct at 375 until it reached temp. Oh my!!! I never knew chicken could be so good.