My first Butterfly Chicken

Chipper

I did my first butterfly chicken today on The Egg. It turned out wonderful! I rubbed paprika, salt, and crushed black pepper under and over the skin. I also put several cloves of fresh crushed garlic under the skin. I then rubbed olive oil on the skin and cooked on indirect heat starting at about 250°. The dome temp crept up to about 325° before I shut it down (about 15 minutes before the Polder hit 165° internal in the breast). I used a handful of soaked sugar maple chips for flavor. The guest of honor sat on an inverted V-rack over a drip pan that contained the contents of a bottle of Bass. After about an hour, the bird came off with a wonderful tan on the outside and juicy, tender, flavorful meat on the inside. Had dirty rice, green beans, and sweet tea to round out a wonderful meal. My wife and son said this is a keeper, with a few modifications (to much pepper for my wife's taste).
I keep likin' my Egg more and more.