Over the past 9 months I've had mostly good experiences with the PBC doing chicken, ribs, brisket, and a few other items, so today I'm beginning my next adventure with smoking a 12# turkey. I injected it yesterday with a homemade marinade concoction, stuffed the cavity with several pieces of orange and onion, and seasoned the outside with olive oil and a homemade rub. Here are a few initial photos since I hung it two hours ago. BTW, I just probed for temperature and I'm already getting 165F in the thigh. 165-170 is supposed to be the target temperature, right? That seems awfully quick to me. Any experienced opinions on this are welcome!
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