It looks great to me brother. I've noticed at least with the chickens I've been spatchcocking that the breast is done after the thighs. Frankly I like it that way since the thighs can take more heat without drying out. The first time I noticed I though it might just be a coincidence although it's been that way the last 3 times for me.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ