Originally Posted by Trumpstylz
Is it important to bag the meat while brining?
I can only answer for myself--Yes and No
Bagging helps reduce the amount of brine needed and helps getting full coverage without "weighting down" cuts that want to float.
I bag big stuff like turkeys and such for those reasons.
Small stuff like chops and chickie parts I just put in one of those Sterilite plastic gallon pitchers from the Dollar Store.
Works great for me!
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.