UPDATE Drunk Chicken - Would a brine help? - Opinion on spatchcock method?

Yes and yes. I like spatchcock then put a brick on it in a cast iron pan on my grill. If I have time I brine all my chicken.

Drunk chicken is a gimmick with no upside. If you are going to grill then spatchcock. I personally don't brine chickens but if you do I would go 2 hours max.

I disagree on "gimmick with no upside." I will agree that the can/liquid doesnt add significance to the moisture of the bird, but cooking a whole chicken while standing on the grill has benefits.

Im not sure why a chicken should brine "at most 2 hours"

Because I find a chicken brined longer than that is too salty. Sorry for having an opinion on the matter.

No brine for me, but I do buy better than average chickens to begin with. Spatchcock rules...forget the can. Rub a spice mix under the skin, sprinkle a little more on the outside (oil the skin a little first), them cook indirect at 350-400...1 hr 30 at the lower temp range, 1 hr 10-15 at the higher temp. A damn near perfect bird every time. Like this:
To me, the best part about spatchcock is the wide sweet spot...if the temp and time aren't perfect, the results will still be very edible.

Brined from 9am - 3pm

Removed and patted dry.... Spatchcocked the chicken.

Rubbed with olive oil, then a homeade blackening seasoning & celery salt/cayenne.

Grilled outside on charchoal for about an hour around 300... Then put in oven for 20 at 425.

Chicken was huge....could have cooked longer, or in different order...

But it was probably the most moist chicken i have ever eaten/cooked. Will b the method goin forward. Thanks all