Had some trouble with a turkey breast this weekend. Have done a half dozen the same way, but this bird tasted kind of raw and the meat was rubbery. I have a vision kamado and use the digi Q. Used a dry rub. Smoked it at 275° til internal temp of 169. Let it set for 30 minutes then had to try some. It tasted great and very juicy. Put it away for supper the next night and it was not good at all. What went wrong??