Seeing all the spatchcocks being cooked I had to do one too. Washed and dried the chicken, rubbed with EVOO and John Henry's Texas Chicken Tickler when Egg was at 375 added some Pecan and Cherry chips after white smoked cleared put on the chicken. I thought I would try skin side down for 10 minutes and then flip. I pulled with the White at 160 and the dark about 180 took about an hour. Another spectacular chicken. SWMBO thought it had the texture of a mild white fish, it did almost melt in your mouth.
Large BGE 2006, Mini Max 2014
Green Man Group cooking team.