Hello, guys and gals. It's been a while since I've posted. Actually haven't been smoking as much as I'd like. I'm about to have a lot of vacation time, so that will change! I've been nominated (again) to smoke turkeys for family thanksgiving. That would be 2 turkeys, one for my side and one for the in laws. I pulled this off last year, but decided to do a test run today to make sure I remembered what I was doing (since last Thanksgiving was the last time I smoked turkeys). Here is the problem: breasts were dry and the dark meat was still bloody and pink. My rig: side fire box, Brinkmann Smoke'n Pro. Running about 250-300 with lump and chunks of hickory. The tricky thing is that I'm smoking 2 birds at 1 time, so one is closer to the firebox and is absorbing most of the heat. So, I rotate the birds every hour or so. I have the ass end facing the fire, knowing that the dark meat will take longer to cook. I brined these birds using a basic brine overnight. I did a search and didn't really come up with anything, but I assume this is a common problem. Any tips?