1 10- to 12-pound turkey, brined (see recipe)
Natural lump charcoal
Rouses Pecan Wood Logs
1 stick unsalted butter
Meat Church Texas Sugar Rub (or substitute your favorite rub)
Remove the turkey from the refrigerator and let sit for 15-20 minutes before cooking. For faster and more even cooking, spatchcock the turkey (this can be done before or after brining). Season with Meat Church Texas Sugar Rub on all sides of the turkey, getting rub in all crevices.
Meanwhile, set up the smoker using natural lump charcoal and light it. Heat to 250º to 275ºF. Scatter pecan wood logs directly onto the coals.
Melt butter on stove and add in 1 tablespoon Meat Church Texas Sugar Rub . Mix thoroughly. After 1 hour of cooking, baste the turkey with the butter/rub mix. Continue to smoke the turkey until darkly browned and cooked through, then baste again after cooking for an additional hour.
Smoke the turkey until it reaches 160ºF (total cook time will vary, but expect 3 to 3½ hours for a 10- to 12-pound spatchcocked turkey) in the deepest part of the breast. The turkey will continue to carry over a few more degrees to get to the USDA-recommended 165ºF. Remove the turkey once internal temperature is met and let rest for 20 minutes prior to carving.