Ok, turkey breast took 6 hours...after 10 hours of brining...went very well..and was very good...
Pork butt was as per usual...10 hours in..180 internal...and done...2 hours in the cooler...yummy as every.
Turkey breast pulled at about 11:30 am...160 internal...and sat in the cooler for almost 5 hours...still hot...and very juicy...with no juice added at any time. Did not have as much smoke flavor as i like...but my wife loved it...Did it with 4 hours of pecan smoke...I wonder if I removed the skin if it would be more smokey...but if I would sacrafic the moisture...you could practically ring the thing out it was so moist...It was the most moist turkey I have ever had..even the ones done in the frier.
Sounds Great Andy!!!
Steve