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Need a new brine!

post #1 of 12
Thread Starter 
Been using the turkey brine that was over to the left side of the screen before this whole reformat happened. We like it, it sure keeps it moist, but looking to try something else, anyone have a good turkey brine? Plan on smoking my 14lb bird on Sunday. Thanks.
post #2 of 12
Here's the recipe for Travcoman45's Slaughterhouse Brine and injection recipe:

1 & 1/2 gal water
1/2 cup kosher or sea salt
1/2 cup dark brown sugar (I use Sugar in the Raw)
2 tsp garlic powder
2 tsp onion powder
2 tsp cajun spice
2 tsp celery salt

Mix all ingredients until dissolved and brine meat overnight. Rinse well before putting on the smoker.

1/2 pkg. god seasonings italian dressing
2 tsp garlic powder
2 tsp celery salt
2 Tbsp melted butter
2 cups apple cider

It is very good and about all I use on poultry
post #3 of 12
Piney, you gave 2 separate recipes right?
Meaning, you didn't mean to tell him to brine and then to inject right? Only to either use the brine method or the injection method, at least that is what I am assuming, just like to make sure for clarification.

PotatoC, I have tried many different brines but my own personal preference was always to do a simple brine of salt and sugar, maybe a little garlic or bay leaf or maybe not, but to brine it and then let most all of the flavor come from the smoke, or whatever other cooking method I am using. Possibly a rub after brining, possibly not, I think the flavor of the smoke is most important and most desirable.
Since you want to try something different there are so many options it would be easier to help with recipes if we knew sort of what you were looking for.
How about a citrus brine?
Maybe a more savory or spicy flavor?
Sweet? Apple juice and brown suagr are good.
Water, salt, a little tequilla, lime and some red pepper make a nice "Mexican" flavored brine.
There are so many brine recipes out there...
post #4 of 12
You can brine, inject or do both usually I just brine but thats a matter of preference
post #5 of 12
The brine Piney provided is awesome and is a staple for all my poultry smokes.
post #6 of 12
That's a winning brine.
post #7 of 12
Thread Starter 
Thanks for the responses.. I am going to try Pineywoods brine tonight and smoke the bird tomorrow!!!
post #8 of 12
I brine chickens, I inject an brine turkeys. Course fer sumtin different ya can inject them chickens to, ain't gonna hurt a thin!
post #9 of 12
I did one this weekend and everybody loved it.

1 - 10oz bottle of Apple Juice
1 - C. of Coase Ground Kosher Salt
1 - C. regular Brown Sugar
2 - Tbs Worschester Sauce
2 - Tbs Soy Sauce
1 - Tbs Tobasco Sauce
2 - Tbs Dry Rub

Heat and stir long enough to break down the salt
Add ice cubes to cool down mixture
Toss in the bird
Add enough COLD water to cover bird
Refridgerate for approx 4 hours

Take out of bath and let drain.

Hit lightly with rub.

post #10 of 12
Those are Travcoman45's recipes that he was so kind as to share with me and everyone else
post #11 of 12
here is my favorite poultry brine, i think close to what Fire it up has in mind.

brine recipie

make enough to cover. in container(plastic,glass, or s/s combine
3 quarts water
2 cups firmly packed brown sugar
1.5 cups pickling salt
3 cloves garlic-halved
2 teaspoons whole black peppercorns
4 bay leaves

while smoking i baste with 50/50 butter/evoo, also last hour need to get temp up to crisp skin

make enough to completly cover
some example brine times are:
game hen 2-4 hours
chicken,pheasant 4-8 hours
2.5-4.5 lb. rolled and tied pork,beef,or lamb roast soak 8 hours or til next day
12 lb. turkey 18-24 hours

personal note on birds wash off skin thorougly to get sugar from skin or it will burn. also you want to smoke birds at a higher temp for at least the last part of the smoke if not the entire time to help maintain a crispy exterior.
post #12 of 12
Thread Starter 
I did the one Pineywoods posted from Travcoman45's. Have to say it came out real great, bird was real moiste, nice way of doing things.
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