Any turkey pro's on here?
I've been smoking turkeys lately and keep having the same issue- the dark meat is overcooked by the time the breast is ready. The white meat will be great but the dark is a little dry/almost stringy or completely stringy. This is on a wsm so the heat is coming from the bottom, 325f.
Can anything be done? I can't imagine cooking the bird breast down with a probe in it.
"It's all about the Hill Country brisket."