Got two spatchcocked roasters on right now. The wife always makes a large batch of c. salad for everyone for vacation. These were rinsed, spatched, a little butter under the breast skin with some SPOG and a sprinkle of Weber Kick'n Chicken. Then a light rub of butter on the skin with the SPOG and Kick'n Chicken and on the smoker at +/- 300*. After about 2-1/2 hours pulled and on cooling rack. When they were cool, I removed everything from the bones and put in zip-lock bags for the 5 hour trip to Holden Beach, NC.