Reviewed: Nov. 16, 2009

We doubled the recipe to brine 4 chicken leg quarters overnight. We threw the legs in a pan and put the pan in the smoker the next day. A few hours later, we ate the most delectable, fall off the bone tender chicken ever made! Delicious! Can't wait to try it with a turkey this Thanksgiving!

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Sep. 8, 2009

I used this for a 7-8 pound pork shoulder. Made 2 batches of the brine and added the meat rub to the solution. WOW!!! This turned out fantastic. I will deff be using this all the time now and cannot wait for Thanksgiving to use this on my turkey. Thank you so much :)

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ROBYLN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Aug. 14, 2009

Sometimes simple is the best!!!!

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Drew

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Reviewed: Aug. 13, 2009

I like to experiment with different spices, but overall this is an excellent brine. I never put a pork loin in the smoker without it!

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Tammy

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Jul. 5, 2009

I scaled this up to make 4 gallons to brine a 65 pound pig to roast for the 4th of July this year. It was perfect. The meat came out very tender. The perfect base for using a North Carolina mop sauce.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 28, 2009

I smoked a turkey breast using this recipe and it was very good and the turkey was juicy.

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: Apr. 3, 2009

My family loves when i use this recipe for smoking turkeys. Just can't say enough about it.

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JUSTMEALSO

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Reviewed: Oct. 6, 2008

Used a roaster chicken and we smoked it after letting it sit in brine for 24 hrs. It was so moist and flavorful. Can't wait to do this again!!

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Feb. 14, 2007

This was a very quick and easy brine to make. I doubled the recipe and used it for a bone-in turkey breast. I brined it for about 32 hours and the end result was a very salty turkey breast. So I will most definitely try this brine again, but I will try brining for 12 hours only.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 14, 2006

Used for pieces of pork brisket. I'm inexperienced with grilling pork, so probably cooked longer than neccessary; the 'crust' burnt black, and I was sure the meat would be dry & tough. However the interior was moist, and very tender due to this simple brine. It will be fun to experiment, for achieving different flavours, by adding other ingredients. Thank you for posting this recipe!

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jun. 17, 2006

Awesome especially when used on salmon and cooked on a plank

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 17, 2006

I tried this for the first time on a pork shoulder that I smoked. It came out very tender. I added liquid smoke, garlic, paprika, and soy sauce. Remeber to cut back on the salt if you use soy sauce. I used 1/8 cup of salt and 1/8 cup soy sauce.

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halenfan

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Reviewed: Mar. 18, 2006

Brining your meat is the best way to go. That is the only way you can achieve maximum moisture to the meats. For poultry i like to use citrus fruits in there with garlic, sherry wine and soy sauce. Instead of sugar as sweetner try molasses. Wonderfully succulent!!!! It's nice to know that someone else knows how to smoke their meat. S.Vanderau

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ShirleyC.Vanderau

Cooking Level: Expert

Living In: League City, Texas, USA

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Reviewed: Jan. 20, 2006

Wonderful way to brine. I tried several recipes over the holidays and my husband loved this recipe. He said the turkey was extremely juicy. Will be cooking with this one again! Thanks!

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Kelie B.

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Reviewed: Aug. 19, 2005

This was a pretty good brine - it made for a very succulent smoked pulled pork.

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bratdowney

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Reviewed: Dec. 18, 2004

Nothing fancy, but works well. I used this on our Thanksgiving Day turkey. It turned out perfect!

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ASTROMBERG

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Reviewed: Nov. 25, 2004

This was my first brine to use. I didn't use the brown sugar though :) I am not into a lot of sweet on my grill. I dont use sugar in my bbq sauce or on my meats. But it was a good base and gave me a ratio of salt to water to work with. Thanks. Worked fine for me.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Apr. 19, 2004

Hey "Smokin' Ron"; your name may be hot, but your recipe is really cool! I bought my hubby a smoker for Valentines Day and because we FINALLY had a beautiful warm weekend, he decided to christian it. He smoked a salmon filet and it was abolutely wonderful! Drew took your advice and added soy sauce and various seasonings. I love fish, but salmon isn't one of my favorites, however, this fish smoked is absolutely awesome!! Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 19, 2004

Great Brine. Very tender after soaking all night in the frig. Thank you.

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DANEILLESPOTSWOOD

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Reviewed: Feb. 25, 2004

I've been using the basic recipe for over a year now. I make a 2-3 or 4 gallon batch and use a tote bin I got from Wal-Mart. When I smoke I smoke between 4-10 turkeys and various other meats. If you get the turkies split-they brine better, they stack better to utilize the space in the brine and the smoke permeates the birds better. I've added apple juice,hot red pepper,onion soup mix,fresh onion and peppers from the garden,and seasonings like worcestershire sauce,soy,teriacki and jamican jerk to spice up the brine. I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. Just lay em on the racks for 8-12 hours depending how hot your smoker is, and your good to go. Slow and low-the best way to go. Share your ideas and recipes here. Keep Smokin Ron!

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