Smoking my 1st turkey today. It's 20lbs. After going through a couple of threads here I did decide to try the spatchcock method. It was a lot easier than anticipated. Used the Webber Beer Can Chicken rub, & the Tony Cacheres Creole Butter & injected as well as basted the outside. Going to use apple chunks in the Smoke Vault 24. Also put neck & backbone in a drip pan with water to use later with gravy .
So far so good. Breast was 165° & thigh was 175°. It took around 5 hours 230°-240°. Outside temp was a chilly 2° probably slowed down cook time a bit.
Edited by ddbck - 1/17/16 at 3:24pm