Spatching for pulled chicken

[meat peeker]

Spatching a couple of chickens this afternoon for pulled chicken sammies. I'm rubbing them with butter and Montreal seasoning. Any other pointers? This is my first swing at the spatchcock method.

 

[joe black]

Cook 'em good and hot to preserve the juices. We don't need any dry sammies. I would try to get as close to 300* as possible. Even a little hotter if you can make it.

Good luck and good smokin', Joe