First time poster.
This past weekend I smoked a 10.5 lb spatchcocked turkey on my 22" Weber kettle. I salted under the skin an hour or so before cooking and added some herbed butter under there as well. I did about 5 qts of briquettes in my slow 'n sear, and filled the water reservoir completely, and put maybe 2 cups water in a foil pan under the turkey. I positioned the turkey with the legs closest to the heat and lid vent over the breast of the Turkey. Kept the temp about 350-375. Used apple chunks for smoke. Breast was at 160 after about 2 hours but legs were only at 155. The legs stayed at 155 for the next 40 minutes until I finally took the bird off because I had to get dinner on the table. Tented with foil and rested the bird for 20 minutes. My wife says the breast meat was the best she ever tasted, but the legs were chewy and obviously under done. What went wrong? The only thing I can think of is that the legs were shielded from the heat by the water reservoir in the SNS, so the heat mostly wafted over the legs and onto the breast on its way it the vent, mostly missing the legs. I would like to do this recipe again if I can figure out how to get the legs up to temp before the breast dries out.