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Dave Bugg

RegForte wrote:
> 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!

Indeed!

>> Does brining increase the speed of cooking?
>
>
> Slightly, yes.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan