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cbennefield

cbennefield

Fire Starter
Original poster
Jul 9, 2013
41
17
Madison, Alabama
Afternoon!

Chad here from Madison and really happy to see this group!!

I have grilled forever but just got my first MES 2 weeks ago. I have a weber gas, horizontal smoker with offset ( was mostly used for grilling and indirect cooking) and now the MES 30.

Ribs from last week and the loin for this weekend...
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I agree there are thousands of brines but lately was told I was doing it wrong (LOL) ...so I'll cite my source:

1 (2 ½- to 6-pound) Boneless Roast
Cold water: 2 quarts
Table Salt*: ¼ cup
Time**: 1 to 1 ½ hours *

* The large clusters of crystals in kosher salt dissolve quickly in water, making this salt a good option for brining. Each brand has a different crystal size (unlike table salt, which has a standard crystal size). To use Morton kosher salt, increase amounts in this chart by 50 percent. To use Diamond Crystal kosher salt, double amounts in this chart. It is possible to add sugar (in equal amounts to salt) to brines for chicken and pork to promote browning.

** Do not brine longer than recommended or foods will become overly salty.

The Editors at America's Test Kitchen (2012-10-12). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Boston Common Press. Kindle Edition.
 
Last edited:
Yummmmm.....the only thing I have used a brine with have been some Turkey breasts.....and will "give in" and agree poultry is great with a Brine.

Have not used one on anything else.  Will be on the look out for q-views!

Kat
 
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