How does brining affect cooking times?

[Jackie Tran]

Anyone know if brining effects cooking (or smoking) times?  Whether it lengthens or shortens it?

Thanks!

[Bill/SFNM]

The theory is that brining accelerates the denaturing of proteins, which would shorten cooking times for tender cuts. But whether nor the brine affects the breakdown of different types of connective tissue in tough cuts is a good question.