Brine and Cook time?

[popeyebud]

    I have a guestion, I'm sure it has been asked before but here it is any way.

If I have a 25 lb. Whole turkey and the recipe calls for cook time @ 300 deg.should be 12 to 15 min. per lb. If I brine my bird for 24 hr.and then cook this bird how much will the cooking time per lb. change.

I am cooking this bird in a BGE with lump charcoal.

I'm really sorry if this is a repete question,

Thank you for any Information you may have.

popeyebud (o:

 

[smokinrick]

I just finished two big birds (18 and 22 lbs) in a similar rig using split oak and lump charcoal. Brined first for 2 days, then 8 hours at 220 until thickest part of breast and thighs was at 165. Brining should make little difference in cook time. Finished temperature is all that counts.

Enjoy the eating.

 

[owlcreeksmoker4]

i would focus more on the internal temperature than the cooking time. too many variables in smoking to go strictly by time. go for a solid 160-165 with a meat probe

 

[oldschoolbbq]

Owlcreek, you have the idea, time is only an estimate and temp. is your goal.

I use the timing thingy all the time for an idea for getting my smokes off the Smoker.I know I can hold my meal for a few Hours in a "cambro-or pseudo-cambro).

Continue going by temp. and just judge the cooking time.Again, you have the basics, keep smoking and enjoying.

Stan    aka    oldschool

 

[SmokinAl]

What the guys said, you want to make sure to cook by temp not time, but as far as a time estimate at 300 degrees, I usually figure about 20 minutes per pound. That would include the rest time. It will stay hot for a couple of hours with foil wrapped tightly over the roasting pan. Just leave a temp probe in it & when it drops to around 140 then you need to slice it up. It will cook a little quicker if it's brined.