Does a Brined Turkey Take Longer to Smoke?

Smoking a turkey can lead to incredibly moist, flavorful meat when done right. Many people choose to brine their turkey before smoking to help ensure it turns out juicy. But does brining a turkey make it take longer to smoke?

The short answer is no, brining does not increase the smoking time. In fact, it actually reduces the time needed because the brined meat cooks faster. Here’s a more detailed look at how brining impacts smoking time.

How Brining Affects Cooking Time

Brining, which is soaking the turkey in a saltwater solution, helps the meat retain more moisture The salt in the brine seasons the meat and changes its structure so it can hold on to more water.

More moisture in the meat means it takes less time to cook to the proper internal temperature. The brined turkey cooks faster because the liquid inside partly cooks the meat during the brining time.

When smoking an unbrined turkey, it can take up to 30 minutes per pound at 225-250°F. For a 12 lb bird, you’d need 6 hours of smoking time.

With a brined turkey, the cooking time is reduced to around 15-23 minutes per pound That 12 lb turkey would only take 3-4 hours to smoke after brining overnight

So brining significantly decreases total cook time for smoked turkey. The brining process does take 12-24 hours upfront, but the effect on reducing smoking duration is very beneficial.

Brining Essentials for Smoked Turkey

To brine a turkey for smoking, only a few ingredients are needed:

• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 gallon cold water
• Spices like garlic, peppercorns, bay leaves (optional)

Make sure the turkey is fully submerged in the brine. Let it soak for 12-24 hours in the refrigerator. Rinse off the brine and pat the turkey dry before smoking.

The salt helps seasoned the turkey and alters the structure of the meat. The sugar adds flavor and helps produce a golden browned exterior. You can experiment with different brine recipes, but the basic salt and sugar combo works very well.

After brining, the turkey is ready for your favorite rub before going into the smoker. Hickory, cherry, apple, maple and pecan all make good wood choices for smoking turkey.

Maintain a consistent temperature between 225-250°F and smoke to an internal temperature of 165°F. Use a meat thermometer to monitor doneness.

Keep Food Safety in Mind

While brining reduces cook time, you still need to smoke the turkey to a safe internal temperature. Cooking low and slow can take the turkey through the “danger zone” between 40-140°F too slowly.

To prevent bacterial growth, keep these food safety guidelines in mind:

• Don’t let the turkey linger too long during prep or brining.
• Preheat your smoker properly before putting the turkey in.
• Smoke at 225-250°F to help the turkey pass through the danger zone faster.
• Use a meat thermometer to monitor the internal temp. Smoke until 165°F in the thickest part of the breast and thigh.
• Don’t let the turkey stay in the “danger zone” for more than 4 hours total before serving.

Moist and Tender Results

Brining is a simple way to help ensure moist, flavorful smoked turkey every time. The salt in the brine seasons the meat, while the liquid partly cooks it from the inside out.

This cuts down on smoking time significantly compared to an unbrined bird. A 12 lb turkey may only need 3-4 hours in the smoker after brining overnight.

Follow proper food safety guidelines and smoke the brined turkey to an internal temperature of 165°F. The results are incredibly tender, juicy meat with wonderful smoked flavor. Brining helps guarantee the best possible smoked turkey.