Does a Brined Turkey Take Longer to Smoke?

With the holidays coming up, smoking a turkey is a fantastic way to add incredible flavor Brining is a key step for the juiciest bird. But does brining affect the smoking time?

The answer is brining actually reduces the smoking time for turkey. Here’s why

How Brining Affects Cooking

• Brining seasons the meat and makes it more tender. This allows it to cook faster.

• The salt and sugar solution adds moisture to the turkey. More moisture conducts heat better for quicker cooking.

• Brined meat retains moisture better as it cooks. Less moisture loss means faster cooking.

• Curing salts in some brines partially cook the turkey. This gives it a head start.

• Brining breaks down muscle fibers. This makes the meat more tender and able to cook faster.

Approximate Smoking Times

For approximate smoking times for brined turkey, follow these guidelines:

• 8-12 pounds: 2.5-3 hours at 225-250°F

• 12-15 pounds: 3.5-4.5 hours

• 15-18 pounds: 4.5-5.5 hours

• 18-20 pounds: 5.5-6.5 hours

Smoking Tips for Brined Turkey

Follow these tips for the best results when smoking a brined turkey:

• Brine 8-12 hours or up to 24 for largest birds. Refrigerate the entire time.

• Rinse well after brining, and pat very dry. Let sit 1 hour before smoking.

• Smoke at 225-250°F for best moisture and tenderness. Use apple, cherry or maple wood.

• Flip turkey over halfway through smoking time for even cooking.

• Insert a meat thermometer into thickest parts of breast and thigh. Smoke until 160°F.

• Let rest 20 minutes before carving for juices to redistribute. Temperature will rise to 165°F.

• Add a drip pan under turkey to catch drippings for gravy. Keep drippings to make tasty gravy.

• If using a charcoal smoker, add fresh coals and wood chunks every 45-60 minutes to maintain even heat.

Why Brining is Important

There are several benefits to brining turkey before smoking:

• Adds moisture and flavor to the meat.

• Makes it incredibly tender and juicy.

• Reduces cooking time significantly.

• Results in better smoke absorption.

• Retains moisture during smoking.

• Gives a more evenly cooked bird.

• Provides seasonings that permeate the whole turkey.

• Helps achieve the signature pink smoke ring.

Brine Ingredients

A basic brine contains:

• 1 cup kosher salt
• 1/2 cup brown sugar
• Aromatics like garlic, pepper, citrus, herbs
• 1 gallon water

Optional extras include soy sauce, Worcestershire, spices, and vinegar for added flavor.

Brining Process

• Dissolve salt and sugar completely in water. Add aromatics.

• Submerge turkey completely in brine. Weigh down if needed.

• Refrigerate 8-12 hours for a 12-15 lb turkey, up to 24 hours for larger birds.

• Turn turkey halfway through brining time.

• Remove turkey and rinse thoroughly. Pat very dry before smoking.

Charcoal Smoker Tips

For even better flavor, a charcoal smoker is ideal for whole turkeys. Follow these tips:

• Use natural lump charcoal for clean flavor. Avoid briquettes with chemical fillers.

• Soak wood chips 30 minutes to control smoke. Use apple, pecan, cherry, etc.

• Place a disposable foil pan under the turkey to catch drippings.

• Replenish charcoal and wood every 45-60 minutes for steady heat.

• Keep air vents and lid open slightly to maintain 225-250°F.

• Add 10 fresh briquettes and another handful of soaked wood chips approximately each hour.

Safely Storing Leftovers

Always refrigerate leftovers within 2 hours and reheat fully to 165°F before eating.

• Carve off remaining meat from the bones and refrigerate in shallow containers for fast chilling.

• Use gravy within 1-2 days or freeze for longer storage.

• Store sliced meat for 3-4 days.

• Use leftover smoked turkey in sandwiches, soups, casseroles, turkey tetrazzini and other dishes.

By brining your turkey first, you’ll get deliciously moist meat with tons of flavor in a fraction of the normal smoking time. Follow these tips for your best smoked holiday bird ever.