I started with a thorough rinsing then applying SPOG. It went on the smoker at 11:30 est. I had it spatchcocked by the butcher. Here is the first pic
Yeah , Joe has it right . If you have a Butcher do another one , tell him to cut the Back bone out and break the Breast Bone so it lays absolutely flat.
I've even went so far as to place a foil wrapped Brick on the Bird as it cooks. Looks cool when finished .
You're getting the hang of things , keep cooking.
Have fun and . . .