Spatchcocked Chicken...... The art.

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I spatchcocked a chicken last weekend. It turned out great in spite of the temp flair ups.

Like a noob (idiot), I put a full lit chimney on my charcoal and the temps were up into the 300s at times. Luckily, my pork butt was foiled early so it didn't dry out.

I haven't seen anything on the process of spatchcocking, but I smoke mine skin side up for the 1st 1/2 hour then onto the skin for the rest of the smoke to keep the juices from flowing out.
 
I don't usually smoke chicken, I barbecue it at around 350 degrees over indirect heat. This keeps the skin crispy. I also place mine skin side up for the 1st 1/2 hour then onto the skin.
 
Breastes down young man..breastes down the whole time. Try it sometime. You will like it. If it dont work out I will send you five bucks to go buy a new chicken. Let me know.
 
Nice article , Maxrocket. You should post it as a tutorial. Good Q-view.
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Have fun and . . .
 
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