I've done some research and now I'm more confused
I got a master built 30" digital electric smoker w the glass door at bass pro last black Friday.
love it but I have yet to do a turkey.
I have 2 - 15 lb butterballs that I was planning on doing at the same time.
I was thinking of a combo of apple and pecan wood chips.
I'm looking for time (to know for planning when to start) and temp.
after reading quite a few posts I am leaning to 275 (max temp) degrees that will hopefully reach 165 internal temp in about 4 hours?
but I have many ?'s
is this better than the longer 225 degree temp I had planned at first?
should I crank it up to 275 for the first few hours then lower the temp or leave it the same all the way through the cook?
I do not plan to brine but will inject.
would it be better to use hickory or cherry or some other combo of wood chips?
should the 165 internal temp be taken in the breast?
would it work better to cook them separately? I plan on having one for Thursday at noon and eat the other over the next few days after.
any thoughts or suggestions?