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.

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!

Awesome especially when used on salmon and cooked on a plank

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.

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

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!

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

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

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.

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!

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

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!

it is real good on turkey add bourbon or apple juice bay leaves or any other spice you like

I have added liquid smoke to my Brine. It seems to enhance the flavor of the hickory smoke. Great recipe. Thanks, John

It did its job! I added rosemary and cajun spices to it, and the turkey (applewood-smoked free-range) was phenomenal. Use the recipe on this site that includes cola. It was the best. This brine was very easy to prepare. Although I had to prepare the equivalent of 45 servings to cover a 12 lb turkey. And it was still difficult to cover. But I used an oven bag, which added in the process.

GREAT FOR TURKEY!!!

My dad uses this recipe for smoking ribs