I have an 11 lb bird I will be smoking on Christmas Eve. So far, I made a brine of sea salt, brown sugar, orange juice, garlic powder and onion powder. I just finished putting the brine, the turkey and some ice into a 5 gallon bucket and put it in the fridge. Wednesday, I plan to pull it from the brine, rinse it off, inject it with some jalapeno butter injectable marinade and put back into the fridge to sit overnight.
Am I brining too long?
Thursday, I plan to fire up the MES 40 and smoke it at 275 using some apple wood. Approx how long can I expect it to take to get to an IT of 165?