I am pretty new to smoking and am going to smoke 2, 11 lb birds tomorrow. I am a little nervous when it comes to the time they are done. So far it seems everything I have smoked took longer than what I was anticipating. I would rather be done a little early with the birds than be late. If it matters, one will be maple barbeque and one will be bacon butter, both spatchcocked and brined. I would like to have a crispy skin on these. Which leads me to my question:
Is there any way to keep the bird warm if one or both finish early and still maintain a crisp skin? Or am I overthinking this and turkey will not moisten the skin while resting like pork's bark gets soft when you foil it and store it for later?