Spatchcock last night. My spatchcocks are getting better and better. I wish I knew who to give all the credit to, but all I know is I got all the info from the forum.
Prepped and seasoned the chicken(no oil) yesterday morning after work. Chicken in the refrigerator uncovered at 0730.
Chicken on the BGE at 1600. 375° raised direct. No flipping. Legs to the rear of the egg. Cooked approximately 50 minutes. Pulled when breast hit 160° and legs at 180° per ThermoPop.
Crispiest skin so far, yet still juicy.
What's everyone else doing to get the perfect spatchcock?