I'm smoking an 18 pound turkey on my Brinkmann Smoke N Pro (horizontal offset) with temps 275-325 (its very windy and snowing). I went to rotate the bird and noticed a few places on the breast where the skin has busted open. I brined this bird for +-18 hours in Slaughterhouse. Anyone had this happen before? Any idea why or how to prevent? I'm sure the bird will still be tasty, but this ruins presentation.