Ok here is the situation. My wife has asked me to smoke two 12 lbs turkeys today for a friends birthday party tomorrow. No problem, poultry is one of my strong suits.....well until today. I took my typical approach, brine for 12 hours, smoke at 250 until the thigh and breast is 180. Oh BTW I'm using two ECBs and have for years with great results.....OK back to the story. I took the birds off and double checked with a second meat thermometer that they were at 180. Let the birds rest for 20 minutes... When I was carving the birds (as per the order) I noticed the meat seemed wet, tough...the texture is WAY off...RAW? HOW in the heck is possible, they were at 180 in several spots?!?!?! I can only come to one conclusion, the weather played a part. Today it was rainy and a high of 46F......can this screw with the final results? Any insights?