Last year (Thanksgiving 2015) I did a 14.4 lb. bird in the PBC using the then-new PBC turkey hanger. Took a little over four hours to get to 165 in the deep thigh. Delicious and moist. This year I did a 13.7 lb. bird, same brand, same hanger, same rub, same prep, same charcoal lit the same way. Ambient outdoor temperatures "warm fall day" both times. Checking the temp at three hours I discovered the deep thigh temp was 188 so I pulled immediately and FTC'ed until serving time. White meat was a little dry but not too bad. Dark meat was no different than prior year.
I'm puzzled that a mere .7lb. difference would have caused such a difference in cooking times. From my competition experience I know that no two briskets ever cook the same way so maybe turkeys have the same trait? Anyone else get similar results?
Hub