Over the weekend I smoked my first spatchcock chicken and used the slaughter house brine and the slaughter house spritz recipe I got from this forum. I couldn't believe how juicy and flavourful it came out. It took about 3 hours at 275/300 degrees until it got IT of 160 then I pulled it off and did a reverse sear on it. To say the least the whole family was impressed. So we have decided this thanksgiving to spatchcock a turkey! Has anyone ever done this? And is it recommended or should I jut smoke it whole? Any suggestions would be much appreciated.