I just smoked a just shy of 14lb turkey on my WSM at around 275*. I brined it in slaughterhouse brine for 24hrs, dried it in the fridge overnight. I used the minion method with KBB dumping my hot coals in the center so the would work their way out generally giving an even heat. I placed the turkey on the top rack centered. After about 3hrs I probed each breast and had an almost 10* difference. I did use my water pan with water, I usually use sand when smoking a turkey. I have never been that far off from breast to breast IT. I did probe in multiple locations just to make sure I wasn't hitting too close to the bone. Anyone have any ideas what might have caused the temp difference?