Reviewed: May 28, 2009

I smoked a turkey breast using this recipe and it was very good and the turkey was juicy.

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2 users found this review helpful

Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

Reviewed: Apr. 3, 2009

My family loves when i use this recipe for smoking turkeys. Just can't say enough about it.

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1 user found this review helpful

Reviewer:

JUSTMEALSO

Reviewed: Oct. 6, 2008

Used a roaster chicken and we smoked it after letting it sit in brine for 24 hrs. It was so moist and flavorful. Can't wait to do this again!!

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1 user found this review helpful

Reviewer:

livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Reviewed: 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.

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7 users found this review helpful

Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Sep. 14, 2006

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!

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2 users found this review helpful

Reviewer:

HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

Reviewed: Jun. 17, 2006

Awesome especially when used on salmon and cooked on a plank

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23 users found this review helpful

Reviewer:

SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: May 17, 2006

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.

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8 users found this review helpful

Reviewer:

halenfan

Reviewed: 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

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36 users found this review helpful

Reviewer:

ShirleyC.Vanderau

Cooking Level: Expert

Living In: League City, Texas, USA

Reviewed: 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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25 users found this review helpful