Had two turkeys smoking at the same time...for the first time in my newly built double barrel smoker. They were done way too quick. After 5 hours the 18 pounder was finished. Less than an hour later, the 22 pounder was done. I kept the temps between 300 and 350. Slightly dry despite the injections, but not as dry as some oven cooked that I have had. I thought it odd that they cooked so quick. Here's something my mom (bless her heart) asked that I didn't really have an answer to. Why is the turkey so dark...dark brown. "My cousin smokes his turkeys and they are a light brown," she says. Is he smoking them for a short time and then wrapping them? Am I smoking mine too much. It didn't didn't taste like it. All of the family loved them, but they were dark and almost looked burnt. It ain't like the bark on ribs or anything. What gives?
