Dry Brined Spatchcocked Chicken (No Pics)

I know it doesn't count without pictures, but I made the best Spatchcocked Chicken I have had to date.  Did a dry brine for 24 hours.  Sprinkled some Morton's salt over the entire bird and left it uncovered in the fridge for 24 hours.  Wiped the excess salt off and covered the chicken with olive oil, Dizzy Dust, and a little Swamp Venom.  Got the Egg fired up to 375 F raised direct, and cooked the bird for an hour and fifteen minutes.  Took it off with the breast at 170 and the thigh at 190 and let it sit for 10 minutes.  The white meat was the juiciest I have ever had, and had a hint of salt to it.  I will never cook it any other way.  Decided on the dry brine after reading some opinions that the wet brine makes the meat watery and mushy.