I picked up a WSM 22.5 recently after viewing all the great outcomes from smoked brisket, ribs, chicken, turkey..... I decided to try it myself. I picked up an 11lb turkey and brined it for 24 hrs. I rubbed the turkey with the naked rib rub from this site and smoked the turkey for 7.5 hrs at 230 until the temp read 175 at the thigh. The turkey had great smoke and rub flavor, but the outside of the turkey was black. Did I do something wrong? I didn't based the turkey while it was smoking. I did have plenty of water in the pan. The temp was never over 240. Any help will be appreciated as I hope to get that beautifully looking smoked turkey. Thanks in advance.