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RegForte

wrote:

> 21 lb. turkey was brined overnight in Kosher salt, water, brown sugar
> and assorted herbs in my cooler in a jumbo Ziploc bag with a bag of
> ice on top. Stayed nice and cold all night.
>
> Estimated smoking time was 6 - 7 hours at 350. Actually smoked with
> hickory for 5.5 hours to the proper internal temperature. Everyone
> commented on the smokey flavor and moistness of the turkey. I never
> cooked a bird that size but, very pleased everyone enjoyed.

Score!

>
> Does brining increase the speed of cooking?

Slightly, yes.

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Reg