Spatchcocked 11 pounder with herb butter under skin and all around. Smoked with mesquite (I know it's strong smoke. We like it.) in my MES 30 at 245. Cooked real fast on the 2nd rack with full water tray. Checked the temp in a couple of places to be sure (Maverick and old school meat probe), but 2 hours is all it took. But it's not time to eat, so it is wrapped in foil and towels and in a cooler.
Happy Thanksgiving everyone!