Aight so we used ceramic stands (no poisonous beer cans), poured in Bell's Two Hearted Ale and some rub. Prior to that, a 24 hour pickle brine, then 24 hours dry brine with the rub, sprayed with duck fat before putting on a gas grill with indirect heat (maintaining 350 degrees or so).

Cooked until each breast was ~155, wrapped in foil, rested for 10 minutes.

Perfection. Fuck a spatchcock.