Decided it was time for my first spatchcock. This is only my 2nd cook on the BGE but, after reading alot of posts on the forum I decided to take it on. It was much easier than I thought. After a 3 minute video on youtube the chicken was successfully spatchcocked and ready for some seasoning. I let it air out in the fridge for 3 hours or so in hopes of crisping up the skin. Seasoned with light EVOO and some Dizzy Pig and she was ready. 400 degrees raised direct with a handful of Applewood. DELICIOUS! I pulled it at 155 - 160 breast/185 dark. It was just a smidgin under on some of the breast meat. Nothing to worry about, just a few degrees more next time. I hope the pictures do it justice
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