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Old 11-09-2012, 12:44 PM   #103
somebody shut me the fark up.
swamprb's Avatar
Join Date: 10-27-06
Location: Bothell WA

Well, nobody has really touched on brining containers, so I'll jump on the Turkey Train!

I used to brine turkeys in a Food grade frosting bucket then a Rubbermade cooler, but it wouldn't fit in the garage fridge, so I had to drag out the coffin cooler and keep it on ice, and then use a plate weighted down with a bag of ice to keep the bird(s) submerged in the brine.

While searching for brine recipes, I came across this, The Briner

It fits in my refer (2 of them will) and it has a locking disc to keep the meats submerged in the brine and a tight fitting lid.

I've had four 5 lb. whole chickens, using 1 gallon of brine and it took up less than half of The Briner.

So, I've been itching to get some Turkey's bathing in the Briner, but so far the only ones in the stores are Butterballs and injected birds.

I usually cook 12-15 lb turkeys and the Briner can easily hold 2 with room to spare.

A Cambro container and lid the same size is comparably the same price, but it does not have the locking disc, so I found the Briner to be a better deal for me in the long run.

When the day of turkey reckoning comes, I will baptize them and take pics!

That Rubbermade cooler became a hand wash station and the Briner reigns supreme!

What are you using? Show your stuff!
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
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