brine

Hi. I'm planning to brine a 12-lb brisket to make pastrami. My problem is most recipes call for a 5 day cure, but due to some weekend travel, I can either do 7 days or 4 days. My other option is to start it before I leave, and take it out of the brine a few days before smoking it, give it a...

I'm sorry if this topic has been covered but I'm having trouble with the search engine. As the title implies, I'm wondering if anyone brines their brisket? If so, what's your formula? Thanks.

I said in my Christmas cook thread that I’ve been away from cooking since the last week in October but I did manage to get the Thanksgiving turkey cooked on the kamado. As there was just going to be the 3 of us we ended up having dinner over at our next door neighbor house. (They were very kind...

How To Make Brine For Tender Juicy Chicken & Other Poultry Every Time. Here is a simple Brine recipe for your poultry so you can make tender juicy chicken, turkey, duck or wild game bird each and every time! If you need something to brine your poultry in try a 5 gallon bucket with a lid. 1/2...

I warm my 1/2 gallon of salt / sugar / spice brine to a boil. Then let cool for a couple hours. Then I add the other 1/2 gallon of cool water, and throw the cold Chix in. warm room temp brine after the chicken cools it. The Chix is left on the counter for 3-5 hours. Then either cooked or in...

I am about to smoke my first shoulder, and i see a lot of people brine their shoulders, picnics etc. have never tasted brined pulled pork, any thoughts? thanks crew.

My questions are: how long do you brine your chicken? Do you marinate, rub, inject or maybe all three? How long do you let your chicken marinate? If you rub your chicken how long do you let it sit covered in rub before you cook it? How long do you inject it before you cook it? What temp...

Never have brined a brisket, have injected with some success. looking for recipes, times, ect on brisket brine. thanks!

I offered to smoke our annual Thanksgiving turkeys from my company for our small office on my Heartland ROT. Space is not an issue but... Now I'm faced with with deciding whether to brine or not, primarily because of liquid volume and space. I have 12 turkeys and wanting to make a good...

Hello, I was wondering if anyone uses beer in a marinade or brine? If so what works well with beer? Do types of beers come thru in the food? I really like hoppy beers and I am wondering if that will carry over in the food? Anyone care to share a recipe? Thanks, Kent

I've got some pork belly, I was curious about doing an apple brine and applewood smoke combo on some of it. Does anybody have any suggestions for it? I have done several cures and smokes on belly before to make bacon, and I've used it for bahn mi so I'm not unfamiliar with the meat.

have abt 30 lb pig to do on Friday the 5th. thought maybe in between your projects on the 4th you might could let me know what the typical newbie mistakes are. :wink: i have McGyvered together an open spit and i think the motor will handle the weight. i have a reasonable meat thermotmeter. i...

I have a nice ~ 12 lbs pork shoulder roast without bone without speck waiting to be put on my WSM tomorrow. I already searched the forum, a similar thread about a year ago did not lead to a conclusive answer. Some say brining pork is totally unnecessary, others prefer to inject the brine...

Ok, lots of reading, and Internet searches about how to prep my first pork bellies for bacon. As many opinions as I found, you'd think I was searching for brisket ideas. So I'm on a bacon journey...I found local pork bellies at an Asian market. They had already been cut down to 2 pound slabs...

Howdy ya'all. Just had a friend gift Me 2 buffalo briskets and 2 roasts. Having never smoked buffalo before, wondering if you all have any tips on the cooking of these? My beef briskets are always a hit and come out tender and delicious if I do say so Myself, but, with the buffalo being such a...

Flattened bird.... Two charcoal baskets, one on each side of the kettle... After 1 hour and twenty..... Can you say moist and tasty? Thanks for looking!

Since I'll be gone for the holiday we celebrated Thanksgiving a day early this year. This was the first time I've ever put a turkey in the smoke so I was a bit nervous to be doing it on the big day. But after reading post after post from the brethren, I felt confident I could do it. Thanks to...

I live near Charlotte, NC, anybody got a lead on whole turkey which is not enhanced, not organic, too expensive, just a plain ole bird. I plan on brining with, The Fat Man's, brine for two days.

I recently posted about some brine/cured (and smoked) Pork Chops I made. I have eaten a few of them over the last few days, liking them better every time, save that I overcooked them and need to adjust for that. The original recipe called for Morton Tender Quick, 1 cup to 4 cups of water. I...

I am looking to jump off into some bacon making, and after reading alot of info online, especially at ThirdEye's web site (which is plum full of great info BTW). My first version I would like to try is bacon with a heavy dose of garlic. So do I use garlic powder or minced garlic in the brine ...