For the last decade I spatchcock dry brine overnight, baste the skin with EVOO and fresh sage and rosemary, grill with offset heat, charcoal only, but not smoke

For the last decade I spatchcock dry brine overnight, baste the skin with EVOO and fresh sage and rosemary, grill with offset heat, charcoal only, but not smoked). I take it to 150 on the breast. That might be against recommendation by 15 degrees but I haven’t killed anyone yet. It’s juicy and perfect.