Hi all I have two 25# Turkeys in my Master Forge propane smoker. smoker temp is running around 250. Turkeys have been in for 3 hours. Turkeys were brined for around 28 hours in a variation of slaughter house brine there was 1/2 cup Morton's Tender Quick in the brine. They were then injected with a variation of slaughter house injection, with 1/2 tsp of Morton's Tender Quick added. the temp of turkeys is at 116 and 106 in the breast. I have checked this temp with my instant read, and they are very close. My questions is 1. if I don't hit 140 in anorther hour will I be OK or do I need to pull and finish in the oven. 2. is this temp close to normal for 3 hours in a 250 smoker.