I am going to finally do spatchcock chicken this Sunday for mother's day and had a few questions. Should I do it indirect and on a raised grid? I was thinking of cooking it at around 400°. My brother-in-law is smoking some baby back ribs so I am wondering on whether to do one or two. I am going to put it in brine over night then a rub on in the morning and put them on around 3 because we are eating at 6. Is that to early? What's your thoughts?