This past weekend I did a test run on a 14 pound butterball. I brined it for a day (will cut the salt back next time just a bit) and let it rest for another day before a butter injection and smoking at 350. It took 2 hours and 37 mins. I let the turkey sit uncovered for 30 mins before tearing into it. The inside could have been cooked just a little longer. The middle was perfectly moist but the outermost area was a little tough and dry. I know I needed to let it cook just a little longer but the outside was already tough and dry. Any suggestions?