How Long Does It Take to Smoke a Brined Turkey? A Complete Guide

Smoking a brined turkey is one of the best ways to prepare a juicy flavorful bird for your next holiday meal. But knowing exactly how long to smoke a turkey can be tricky. Follow this complete guide to learn everything you need to know about smoking times for a brined turkey.

Why Brine Your Turkey?

Brining is the process of soaking your raw turkey in a saltwater solution before cooking This allows the turkey to absorb moisture, seasoning, and flavor from the brine The salt helps the turkey retain more juices and prevents it from drying out while cooking.

Brining makes the biggest difference when you are smoking a turkey. Since smoking uses low, indirect heat, it can take a long time for the bird to fully cook. All that time over the smoker risks drying out the lean turkey meat. Brining protects it by boosting moisture levels from the inside out.

So if you want to smoke a turkey that turns out juicy, tender, and delicious, brining is a must.

How Long to Brine a Turkey

Before smoking, you’ll need to allow time for the brining process. Most experts recommend brining a turkey for 12-24 hours. The larger the turkey, the longer the brining time.

Here are general brining times based on turkey size:

• 12-15 pounds: 12-18 hours
• 15-18 pounds: 18-24 hours
• 18-22 pounds: 24 hours

Make sure your container is large enough to fully submerge the turkey in the brine. Keep the turkey refrigerated while brining. After the time is up, rinse the turkey, pat it dry, and let it rest in the fridge for a few hours before smoking.

Factors That Affect Smoking Time

Once your turkey is brined, it’s time to smoke it up. There are several factors that impact how long it will take:

1. Turkey Size

The larger the turkey, the longer the smoking time. Plan for around 30 minutes per pound for a brined bird. A 15 pound turkey will take about 7-8 hours to smoke while a 20 pounder will need 10-11 hours.

2. Brining

A brined turkey cooks faster than an unbrined one since the salt helps it retain heat better. Reduce smoking times by about 30 minutes per pound if you brined the bird.

3. Smoker Temperature

Lower smoker temperatures mean longer cooking times. Keep your smoker between 225-250°F for best results. Higher heat will shorten the time but risks drying out the turkey.

4. Weather Conditions

Cold or windy weather can increase smoking times. Monitor the turkey carefully and make any adjustments needed to the smoker temperature if needed.

5. Meat Thermometer

Always rely on a meat thermometer rather than smoking times. Cook the turkey until the breast reaches 165°F and thighs hit 175°F.

Estimate Smoking Times for a Brined Turkey

Here are some general time estimates for smoking a brined turkey at 225-250°F:

• 12-15 pounds: 5.5 – 7 hours
• 15-18 pounds: 7 – 8.5 hours
• 18-22 pounds: 8.5 – 11 hours

However, an accurate meat thermometer is the only way to ensure your turkey is fully cooked. Smoking times are simply estimates and should not replace proper temperature monitoring.

Step-by-Step Guide to Smoking a Brined Turkey

Follow these steps for smoking turkey perfection:

1. Make the Brine: Dissolve salt and sugar in heated water. Add aromatics like garlic, citrus, or herbs. Cool completely before adding turkey.

2. Brine the Bird: Keep the turkey submerged in brine for 12-24 hours based on size. Refrigerate the entire time.

3. Prep the Turkey: Rinse turkey, pat dry, and let rest in fridge for a few hours after brining. Apply any rubs or seasoning.

4. Preheat Smoker: Get your smoker up to temp, 225-250°F. Use wood chips like apple, cherry, pecan, or hickory.

5. Smoke the Turkey: Place turkey breast side up in smoker. Maintain even temperature. Flip turkey halfway through.

6. Check Temperature: Insert thermometer into thickest part of breast and thigh, without touching bone. Smoke until 165°F breast/175°F thighs.

7. Rest and Carve: Let turkey rest 20-30 minutes before carving for juiciest meat. Slice and serve!

Master the Perfect Smoking Time

Smoking a turkey requires patience since low indirect heat takes hours to fully cook and infuse flavor. While brining speeds up the process, a quality meat thermometer is essential for determining doneness.

For the juiciest, most tender and delicious smoked turkey, allow 1-1.5 hours per pound for a brined bird, smoke around 250°F, and rely on temperatures rather than times. With the proper technique, your holiday turkey will have incredible smoky flavor and stay nice and moist the entire time.