"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." — Smokin' Ron
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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!
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.
My dad uses this recipe for smoking ribs
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.
This was a pretty good brine - it made for a very succulent smoked pulled pork.
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.
I have added liquid smoke to my Brine. It seems to enhance the flavor of the hickory smoke. Great recipe. Thanks,
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!
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