It hasn't been a problem having done this many times. If you are
concerned look at the Luhrs Jensen site. Their brine recipes contain
1/2cup plain table salt per quart of water. I have slowly reduced this
to a lower saltiness without a problem, only with a relatively small
bird, in the 12lb range. If you're going to brine and cook with wood a
salt concentration of 1 ounce salt per quart produces the best degree of
salty flavor in the cooked bird.
Kent
BTW, this is probably explains why the Butterball turkey tends to win
taste tests when commercial turkeys are compared.

Edwin Pawlowski wrote:
>
> "Kent H." > wrote in message
> ...
> > All of the above posts constitute cooking with wood, not smoking.
> >
> > To smoke:
> > Soak in the brine at a cool temperature for quite a long time, at least
> > 4-6 hours. I have brined overnight if the garage temp. is cool enough.
> > Use a more concentrated brine, at least 1/4 cup sale/quart of water, and
> > whatever else suits you.
> >
> > Smoke at a low temp. from 140-165 for 3-6 hours with the wood of your
> > choice. I use a Luhrs Jensen "Little Chief" smoker and hang the bird in
> > the smoker. You don't stuff it during this period. Not only does it not
> > accomplish anything, it isn't safe.
>
> What kind of brine? If you are using a curing salt, I'd say OK, but for
> just plain old salt, that is a long time at a low temperature, IMO.
> Ed