This summer i smoked a skinless wild turkey breast a hunter friend gave me. The bird was 25 lbs and the one breast was 3 1/2. I brined it overnight in water with salt and brown sugar. then rubbed with memphis rib rub. then wrapped in uncured raw pork belly. ( i did this to taste the meat not the bacon. into the smoker at 200-230F. took 6 1/2 hrs to reach 165 IT.
never had wild turkey and dont really like the white meat of reg turkey. but
this thing was amazing. It almost had texture and juicyness of roast pork with rich turkey flavour.
cooked a couple of beer can chickens on the weber for the kids also.
I cooked the other breast about 2 weeks ago on a very rainy day using same process and temps but had a hard time getting it to temp. i did find my new maverick is about 2 degrees low so i may have knocked off an hour or two, but the breast took almost 11 hrs compared with the 6 hours it took the first one. when it did reach 165F it tasted good but was a lot dryer than first one. No qview of second one as i was a little disappointed. guests all loved it and these arent the kinda people to kiss the cooks butt!
Can humidity and barometric pressure effect cook times and meat temps this much???