New here, pictures of my first spatchcock chicken

My fiancé gave me what I think is the best damn birthday gift, a Large BGE I've been browsing the forum for a couple months and have been picking up the lingo and acronyms which has been helpful. My first cook was actually a couple pizzas with homemade dough (a must), followed by a couple 2" ribeyes that I sous vide first and finished in the egg which came out perfect.

Here's the chicken that I most recently cooked; just under 4lbs, indirect at 400* for about 45 minutes. I brined it with a simple salt and sugar (half white and half light brown) bath and then threw on some John Henry's Pecan rub which tastes awesome - I'll be ordering the Dizzy rubs soon. Only snapped one pic, but she came out extremely moist with a delicious skin! Oh, and I threw on a couple extra drumsticks for good measure