Not sure what I did wrong. 11 pound turkey brined for 12 hours. Took it out of the fridge and put it in a 250 degree MES 30 and 3 different probes said the breasts were 150 degrees after 1 hour, thighs were 129. I had planned on a 5 hour smoke, but this allegedly was done under 2. How in the world can a turkey be done in under 2 hours? Temperatures were checked with a Thermowrks DOT, Maverick ET-732 and an instant read. Does brining speed up the cooking process? Something does not add up.
Going to to use the AMNPS next time. Throwing in chips every 1/2 hour is a pain in the you know what..