Smoked a whole turkey for the first time today using a WSM. The turkey was 12 lbs., and the smoker temp ran around 235 the whole time. From everything I've read, it should've taken about 6 hours to cook, but the thighs were already reading at 165 after only 3 hours (and the thermometer was not touching bone)! Any ideas on why it would've finished so quickly? Or is this something that can happen from time to time and be just fine? I have the bird wrapped in foil and sitting in a stuffed cooler right now since we're not eating for another 3.5 hours.