Basic Brine for Smoking Meat Recipe - Allrecipes.com
Basic Brine for Smoking Meat Recipe
  • READY IN 10 mins

Basic Brine for Smoking Meat

Recipe by  

"This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
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.

 

54 Ratings

Jan 25, 2004

My dad uses this recipe for smoking ribs

 
Jan 25, 2004

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.

 
Aug 19, 2005

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

 
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

 
Jan 25, 2004

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

 
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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