Originally Posted by PatioDaddio
12 hours in the brine is fine, as I recommend 45 minutes per pound. As for your cooking plan, I'd urge you to simply smoke it at 325* for the entire cook (about 2 1/2 to 3 hours). 150-180 is WAY too low and dangerous.
How about smoke 225-250 for 2 hours and then turn it up to 350? My Traeger doesn't truly smoke in the 300's. Traeger recommends smoke 1-2 hours and then turn it up. This is my first brined turkey so forgive my questions. I really appreciate your help. BTW, our dinner is tomorrow so my bird doesn't go in the brine until tonight. Enjoy your T-Day!