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Spatchcock: direct or indirect

jeffcaputo Posts: 15
edited July 2012 in Poultry
The title pretty much sums up my question, do you do your Spatchcock direct or indirect.  If you do it direct do you raise the grid?  

I am doing my second one tonight and last time I did it direct, not raised.  It tasted great, was very moist, but the skin was badly burned, maybe because of too much sugar in the rub.