re: Spatchcock Turkey or Chicken

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horseradish

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I have done both spatchcocked and whole. The only difference I can tell is cooking time. Personally, I prefer cooking them whole especially if I'm smoking them.


I love white sauce on smoked chicken. I was looking to make some this Saturday as a matter of fact. If I want a little heat in mine, I'll add some of my rub (chiptole base) or a little cayenne pepper.


ETA: Adding sugar to the brine is supposed to aide in browning the meat (or at least that's my understanding). I rarely use it because my chickens brown nicely and I can't pick up the flavor contribution.