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All About Brining

Discussion in 'General Discussion' started by joed617, Jul 30, 2006.

  1. joed617

    joed617 Smoking Fanatic OTBS Member

  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Joe, Thanks for sharing. Since this topic covers both pork and poultry I'm going to move it to "General Discussions". I'll leave a Moved marker in this forum.
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Thanks for the link Joe,

    I've been looking for something like this for a little guidance, as brining is new to me.
     
  4. monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    Ditto, Joe! takes a little of the mystery out of it!
    Cheers!
    Monty
     
  5. That's a great article Joe! The "venerable" Mr. Brown turned me on to brining several years ago. Now no turkey or pork shoulder gets cooked without it! I've discovered too with pork shoulders that it's best to deeply score the fat and skin cap right down to the meat to help get the brine in to do it's job. I usually let a 12 - 16 lb shoulder brine for a good 4 - 5 days. Turkeys about 2. Instead of water, I use a mixture of apple cider, vegetable broth, maple syrup or molasses, bourbon and if I want some heat, Frank's Hot Sauce and Tobasco. I add crushed garlic cloves, sliced onions (to release their juices), and freshly coarse ground black pepper. Other herbs and spices I save for the accompanying rubs and butters.