I am attempting to brine for the first time. My first issue is that I cannot find Tenderquick in New Orleans. Coon Asses seem not to care if the meat spoils, they figure the whiskey will take care of all possible problems.
Anyway, I have smoked non-brined birds using the rule 1/hr per lb. Will brining increase the cooking time by a significant amount? I don't want to have my bird finish 3 hours early?????