First time post for this guy! This is also my first turkey on the smoker, and I'm struggling to decide what temperature to smoke it at. My plan is to brine for 24 hours, smoke uncovered for the first few hours, and then cover with butter and wrap. What I don't know is what temp to smoke at.
I see that Jeff recommends smoking at 240 degrees, while others recommend 325 degrees. What does everyone think and why? Have you had better results with one or the other? I'd appreciate any advice that you have to offer!