So yesterday I decided to finally steer away from beer can chicken and do a whole split chicken on the grill. I was a little nervous because it seemed much more difficult than the beer can chicken. Long story short I did a decent job cutting out the spine and flattening it out. I brined (sugar, salt, whole black peppers, oil and soy) my organic chicken for about five hours, dried it off and let it chill for another three hours in the fridge. Rubbed some oil on it got the kettle up to 350 and let it ride. It took 90 minutes with indirect heat. Basted it twice with garlic butter and pulled it off at 157. My wife said it was the best chicken I have ever done. As some of you know I have been contenplating an Egg and I am not sure it would have been any better!!!