Reviewed: Feb. 16, 2013

Very simple and easy. I use it often and people want to my "secret" for such juicy and tasty meats!

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Reviewer:

Greg

Cooking Level: Expert

Home Town: Waverly, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 21, 2013

this is a good basic brine. taste good I use it all the time even my husband likes it

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Reviewer:

cheryl

Reviewed: Nov. 18, 2012

I have never ever brined like this before. Marinading meats yes, soaking them in sugar, salt and water...no. I had been debating for years to do so and stuck to my guns and did. This was the 1st recipe I tried and decided to make 2 chickens opposite soaking methods and then smoke them...well as the voters in the family had it...the brine won. And in that I'm pleased to say I'll be brining again thank you. It was simple and yet super easy. I kept to the recipe but as I see the recipe can be built up on with layers of flavors. I'm impressed by the result of the mmm's and aww man's out of my family. TY for the great 1st experience in brining***note after brining for 2 days, I wrapped in bacon before smoking and it turned out quite well.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jul. 10, 2012

I was in a hurry so i used the recipe as is, no additions, for a boston butt and 10lbs of chicken leg quarters. I was impressed. It came out the same as if i had used tons of ingredients. I'm not going to spend time online looking up complicated brine recipes anymore. THanks for a great go-to recipe! This one is going into my "everyday" recipe book. It will be used frequently.

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Reviewer:

TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

Reviewed: Jun. 19, 2012

Used this for my Pork Butt that I was smoking. I let it soak overnight and rinsed it off in the morning. It turned out wonderful.

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Reviewer:

Karen

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!!!

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Reviewer:

ziggyj144

Cooking Level: Intermediate

Reviewed: Jul. 3, 2011

Made our pork shoulder amazing!

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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.

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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!

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