Spatchcock chicken - hot and fast this time

[sabireley]

The last time the chicken turned out great except for the skin.  This time I dry brined with season salt for 8 hours.
175 for 45 mins to get some smoke flavor from 2oz cherry.
325 until until 175 in the breast.  This was definitely much better.
The skin was good and the meat moist. 

 

[old sarge]

That does look tasty and crispy.  Nicely done!