Reviewed: Jul. 31, 2011

uesed this today on a deer roast,a brisket and some pork chops. Put all in the smoker with no other spices just wood chips and apple juce. will never smoke again without using a birne.this one is a keeper simple yet great thank you!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ziggyj144

Cooking Level: Intermediate

Reviewed: Jul. 3, 2011

Made our pork shoulder amazing!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Lilysmommy

Cooking Level: Expert

Reviewed: May 30, 2011

I have smoked pork spareribs on many occasions, this time I wanted to try brineing them. I used this brine in proportion (2c salt, 2 cup sugar, 2 gallons water). soak for 5 hours and slow smoked for 5 hours @ 225deg (to 165 deg.internal when done.) I used 1/2 Jack Daniels chips and 1/2 hickory. EVERYBODY loved them! ... Except me. To me they were just *OK*. I wasn't please with the outside fat, it had a weird feel that turned me off. I later thought perhaps a quick finish on the grill may be on order. The rest of the house says FIVE stars but my opinion is 4. It is simple and does season the meat well without being overly salty. (Almost forgot, I rinsed the ribs before smoking.)It keeps the meat juicy, even on a long smoke. Will try adding spices next time too.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

HOGGWILD89

Cooking Level: Expert

Home Town: Kingston, New York, USA

Reviewed: Mar. 27, 2011

GREAT GREAT GREAT. We brined a 7 pound pork roast for 12 hours. We multiplied everything by 5 (20 cups water, 1 1/4 c kosher salt and 1 1/4 c brown sugar) and added 1/4 to 1/2 cup of liquid crab boil and was amazing! THANKS!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

pappawharris70

Reviewed: Jan. 5, 2011

Worked great for my pork butt.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jakesmomma

Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

There is no need to leave the meat in the brine for more than overnight. In a pinch 6 hours will still get enough extra moisture in the meat to do a quick smoke. I like to smoke my pork shoulder for a full 12-16 hours though so I always let it go overnight in the brine.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Dan S

Cooking Level: Expert

Reviewed: Dec. 23, 2010

Used on first time brine, first time boston butt, first time smoker. It was amazing. Didn't know it was possible to make pork so moist and tender. (Used spice rub)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sean Piecuch

Reviewed: Dec. 20, 2010

We used this brine to smoke a whole chicken on our new smoker. This was a test chicken and boy was it GOOD! We well be using this again for our Christmas turkey, yum.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

PATTY33

Reviewed: Oct. 19, 2010

I used this for a pork roast this past weekend. It was awesome. I don't think I will smoke meat again without brining it first. I brined two turkey breast a couple of weeks ago and they too turned out fabulous.

Was this review helpful? [ YES ]
5 users found this review helpful