• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Soaking meat

al123

Newbie
1
10
Joined Dec 25, 2013
Hi all

New member from Australia.  Merry Christmas to you all.  Boss(wife) bought me a gas smoker for Christmas.  She was told that i should soak my meat in brine for 24 hrs before smoking so as the meat does not burn.  Can't find anything about this on your website.  Would be grateful if someone could confirm this as true or a load of cods wolop.

Al
 

mossymo

Master of the Pit
OTBS Member
SMF Premier Member
4,925
1,394
Joined May 30, 2007
Glad you joined us Al! :welcome1:
In my opinion that is incorrect, smoking is more about low 'n slow temperature and smoke control.
But marinating and wet brining to cure meat are common practices used in smoking, but is not required all of the time at all.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,953
4,433
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,914
3,306
Joined May 12, 2011
 
Hi all

New member from Australia.  Merry Christmas to you all.  Boss(wife) bought me a gas smoker for Christmas.  She was told that i should soak my meat in brine for 24 hrs before smoking so as the meat does not burn.  Can't find anything about this on your website.  Would be grateful if someone could confirm this as true or a load of cods wolop.

Al
Welcome, It is a real good idea to Brine Poultry, Fish and any Pork you wish to Cure to cold/cool smoke such as Streaky Bacon, Hams and such. If you just want straight up smoked Pork and Beef there is no need to Brine. Brine is all about adding Moisture, Tenderizing, adding Salt and any flavor you wish. It has zero to do with whether or not a meat will burn. Your Temperature is the only thing that burns meat if it is too high...JJ
 

superdave

Smoking Fanatic
389
28
Joined Aug 13, 2007
In smoking meat there are a few absolutes and the rest is just personal preference.  I like to brine my pork butt/shoulder for pulled pork.  Someone else might claim that is totally wrong.  The site here will give you principle directions to follow but don't be afraid to follow your imagination and try different things.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.