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9 replies

How Long To Brine? Clarification Question For S.O.

S smokinoMember
Getting ready to brine and smoke my first turkey and am a bit confused. I've spent more hours reading forum posts (my wife refers to this activity as smokin porn) than the bird will actually take to cook. I've printed and read (a couple of times) both Brining 101 and Turkey 101....so I've tried to figure things out for myself!

On page 18 of Brining 101 you list the brining time at 24 hours for a "Whole Turkey" and later on page 13 you say to refrigerate a 10-12 pound turkey with your Holiday Brine for 12 hours. But in Turkey 101, you cite brining time at 48 hours and reinforce this by stating, "Yes, use S.O. Brine for 48 hours."

Given that it's my first time, I'm probably over thinking this....but thought it best to ask rather than over brine.

I've got a 12 pound practice bird with <3% water (no solution/brine) all thawed and ready to brine and will be smoking (with buttered cheese cloth) in my SM025 as soon as my brining time is reached.

So when do I fire up my cookshack?

Thanks for all of your guidance - you've made my family smile many, many times.

Smokin'O
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S solemanMember
Smokin Porn---that's a good one. I would have to say Smokin Porn is a much healthier addiction than the other kind.
On a bird like that, I generally brine 48 hours, but have also gone 24 or something in between. Sometimes life dictates how much time I have to brine.
It will definitely make for a better, moister bird. Make sure you rinse off the brine very well. Take notes, and realize the first turkey you do will be a learning experience. You will figure out what to tweak from there.
cal 2cal 2Member
I too, will be brining my turkey for 48-50 hrs. No right or wrong answer, it's just what a person prefers.

If you cook the bird at 275* in a SM025, it should take in the neighborhood of 3hrs, give or take a few minutes. If it's done a little early, you can loosely tent the turkey in a pan with foil.

Good luck and Happy Holidays...
B bartinarkansasMember
I got my 045 a couple of weeks ago and I've smoked baby back ribs, country style ribs, chickens, and a pork loin. All turned out great, although at 4 hrs. @ 225 the loin needed about 1 more hour to be done.

I'm getting ready to try my first turkey next Thursday. I'm figuring on a 'spatch cocked' bird, that's how I did the chickens, and trying the brine for the Thanksgiving bird. Is a stainless or aluminum pot suitable and 'not reactive', or does it need to be glass or plastic? I was figuring on smoking it at 225* until the probe tells me, 170*s or so, that it's done. 4 to 4.5 hours probably? Do you guys like a higher temp?

I have read lots of the older posts but still have questions too!

Thanks
FM Former Member
Given I've got old posts and you might even have an old version of Brining 101 not unusual.

Minimum of 36 but I brine mine 48.

I've NEVER had a soggy or mushy meat. I did some for 96 hours trying to make it mushy and couldn't. I think that's some of the "hype" from old that just can't be proven.

But, cheap turkeys and other issues (like solution enhanced) can affect it.
B bartinarkansasMember
I'll look for that. My meat man told me that after Thanksgiving he'll put the birds on sale, I think I'll pick up 4 or 5 for later next year. I've got a pot of your brine mixture fixed up and cooling. As soon as it's cooled enough, going to get my bird soaking and ready for the 045 Thursday morning. Going to use your spatch cock method to make sure it gets done!

Happy Turkey Day everybody! Lots to be thankful for too. He blesses us everyday.

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