I'd go low and slow for pulled beef.
As for spatchcock chicken, any pointers on the procedure?
Cutting the backbone out is easy- kitchen shears/scissors seem safer to me than a knife. I go slow skin side up with my chicken- about 225F for 2.5 hours or until the juices run clear. I test the thigh with my thermapen and if it's over 165 then I remove it.
The other way is go hot (375F) for about an hour flipping it at least once.
I like to rub a bit compound butter under the skin. Plain salted works well too. Bacon layered over the skin will keep it a bit more moist but not necessary. I just like bacon...
Think I'll do a chicken too. I'm making most of this for my folks. They don't cook much anymore but they like to eat! Portion it out and vacuum seal- they can reheat and have it whenever they want.
I'll do the low and slow for the beef then. Thanks.