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Spatchcock Question

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I am currently cooking some ribs doing the 2-2-1 method. After I pull the ribs I was planning to get her up to 400 and cook a spatchcock. However this is one big chicken, 6.5 pounds! I am afraid it will take too long and I don't wan to hold the ribs forever. So my question, can I throw the chicken on for the last hour with the ribs to get it started and then take the temp up after I pull the ribs? Thanks

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