Well, the spatchcocked, smoked turkey was mostly a success. It took a little over 4 hours, which wasn't too bad. But it stalled a couple hours in, so we had to crank the heat up to get it to the proper temp. It was tender and juicy as all git-out, and it had a lovely smokey, BBQ flavor. However, the skin was rubbery, and though the flavor was nice, it didn't scratch the traditional Thanksgiving roast turkey itch. I'm glad we tried it and had the success we did, but I don't think I'll smoke for Thanksgiving again. I can definitely see smoking a boneless, skinless turkey breast for a regular dinner, though. And I'll absolutely spatchcock the bird for traditional roasting from now on.