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1
Flip the breast, skin side down, onto a cutting board.
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2
Take a chefs knife and carefully cut just through the breastbone, not the meat.
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3
Flip the breast again and flatten it out, using the heel of your hand.
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4
Mix up the olive oil and Creole Seasoning and smear the breast with it on all sides and even up under the skin.
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5
If you can, do this in the morning for evening grilling.
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6
Fire up the grill, putting all the charcoal to one side.
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7
Put the breast, skin side down, directly over the hot coals for 5 minutes to caramelize the skin.
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8
Flip the breast over again, rib side down, this time moving it away from the coals to cook it over indirect heat.
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9
Cover the grill and cook for about 1 hour and 15 minutes.
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10
Test the internal temperature of the meat by inserting an instant-read thermometer into the thickest part of the breast.
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11
When it reads 155, slather the skin side of the breast with the Mutha Sauce.
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12
Close the lid and keep cooking to glaze the breast til the thermometer reads 165, 15 to 20 minutes more.
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13
Pull the breast off the grill and let it rest for 10 minutes before carving.
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14
Serve the slices hot with some more Mutha Sauce.
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15
The leftovers make great sandwiches.
