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Good grief, you're a Thanksgiving Genius! :)

Perfect! That's exactly what I was planning to do. How long would you guess it would take to cook an 11-12 pound spatchcocked turkey in the smoker at 240 degrees? Jeff Phillips' Lots of Butter recipe looks really good but he says it should take about 5 1/2 hours to cook. My guess is that he's...

Thanks for your thoughts Chef JimmyJ! Just out of curiosity, what are your thoughts regarding my original question about to spatchcock a turkey or not. Can you think of any reasons why not to use that method?

Is that different than just using a rub of some kind and then letting it sit in the fridge for a while? Are the terms "dry brine" and "rub" pretty much the same thing?

Thanks for the confirmation! I'm thinking the same thing. What do you mean by "dry brined" though? I've never heard of that. (I've only had my camp chef pellet smoker for about a year. It's been awesome though!)

Can someone help me understand why I wouldn't spatchcock a turkey before smoking it this year? From everything I've read, it seems as though there are only benefits to using this method (i.e. It cooks faster and more evenly.) Am I missing something here?