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To Brine or not to Brine?

post #1 of 13
Thread Starter 

So how may people brine? And do you brine poultry only? I like to brine my poultry and my pork. someone on another site is telling me they only brine poultry and said if i brine my pork it wont turn out good, but Ive had really good luck brineing pork. it has come out nice and juicy and tasty.

post #2 of 13
myself.. I'm a briner.. both poultry and pork,
post #3 of 13
I have never brined, I should try it sometime.
post #4 of 13
Never brine butts/picnics
Always brine pork loins.
Never brine small chix or chic pieces
Larger chix and turkey brine sometimes.
Never brine ribs
post #5 of 13
In the past when I brined it was usually just poultry, but I don't do it all the time though I probably should since the results are usually better.

Had some bone in pork loin chops in the freezer that I put in a brine for a couple of days to defrost and brine and the turned out great
post #6 of 13

I like to brine a lot. I also like to cure before smoking. I don't do both at times. Then nothing wrong with a cured yard bird. Do what you and your family like.

Happy smoken.

David

post #7 of 13

I've been reading up on pastrami and want to try it sometime.  Recipes call for full salt cure in brine before smoking.  So basically it is smoked brisket that is brined first.

post #8 of 13
Quote:
Originally Posted by Jim Milton View Post

I've been reading up on pastrami and want to try it sometime.  Recipes call for full salt cure in brine before smoking.  So basically it is smoked brisket that is brined first.

Yep. Which makes it smoked corned beef
post #9 of 13
I'm the new guy here, I haven't brined anything for the grill. But I have been brining my turkeys for Thanksgiving (to put in the oven) for years and they have always turned out fantastic. But I will be trying it out for the grill now tho.
post #10 of 13

I generally brine chicken , well , Poultry. A nice Buttermilk brine gives a small bird or parts  a nice moistness and flavor. Salt/Sugar brines are for my Turkeys ( I add flavor in the form of Garlic,Onion,Thyme or whatever in the liquid) , not much else !

post #11 of 13

I don't like brining turkey or chicken. I find, if I don't overcook it, it has a better texture and is still moist. However this is a matter of personal preferences. Some I really respect love their brined birds. As for brining pork, I only do it when I want to cure it (bacon, ham or my favourite, pulled ham).

 

Disco

post #12 of 13

I only brine whole birds.

post #13 of 13
I sometimes do and sometimes don't. Depends on how far in advance I plan the meal. I typically brine poultry, pork and some seafood. Makes a noticeable difference in shrimp, especially the big guys.
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