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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-19-2011, 10:04 PM   #16
Cloudsmoker
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Russ - awesome post, thank you.
Would you mind checking the link on the Brine though? Could not download the 1st PDF.
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Old 11-20-2011, 08:20 AM   #17
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Quote:
Originally Posted by Cloudsmoker View Post
Russ - awesome post, thank you.
Would you mind checking the link on the Brine though? Could not download the 1st PDF.
PM your email and I'll send you the PDF.

The server where I store them is having a URL problem so I need to get that fixed. Hopefully by tomorrow.

Russ
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[URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]
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Old 11-20-2011, 09:44 AM   #18
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Russ, does it make sense to brine beef and pork? Would you brine a brisket?
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Old 11-20-2011, 11:30 AM   #19
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OK, while I'll not call myself an expert at all on brining turkeys and chickens, I've got that down and am a VERY BIG proponent of it.

BUT.....not butts. I've had this conversation before and many have said that brining a pork butt or other red meat is pointless. What's you take?

It's been said that a lean meat benefits by brining (like loins, chops, etc) but because of the fat marbling, butts don't need it.

AND....along with that....I'm assuming that because pork and beef don't take smoke as readily as poultry, this means that the texture of the meat will also not take on the brine as easily? What kind of times should I try with whole butts? How about pork loins?
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Old 11-20-2011, 11:32 AM   #20
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Great Post. All of us new to brining thank you oh wise one.
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Old 11-21-2011, 10:34 PM   #21
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Can I please get a PM of the brining 101? My wife was asking me about it and I wanted to try it out for Thanksgiving.
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Old 11-22-2011, 07:45 PM   #22
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Could I get your pdf as well ? The Brining one?
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Old 11-23-2011, 02:44 PM   #23
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Bump.
This is great info if anybody missed it!
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Old 11-23-2011, 05:12 PM   #24
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I have brined successfully but never have been satisfied with the description of the physical processes involved.

Osmosis is the movement of the solvent(water) across the selective boundary from the region of low solute concentrate (salt) to the region of high concentration.

Applying this definition to brining, the brine should pull moisture from the meat rather than pull salt into the meat. Pour salt on a slug and watch it shrivel.

I am sure my confusion stems from applying high school chemistry concepts to a more complicated process. I would love to know where my understanding is breaking down.

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Old 11-25-2011, 06:56 AM   #25
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Sorry to bump an old thread... But I am going to attempt my first turkey on my weber kettle... Is it a must to brine? Or will I be fine just adding a little smoke @400 for 2 and a half to three hours? Thanks guys... My aunt wants a smoked bird for Christmas and I have a kettle and a vertical ... So I'll be making it... I'll probably try one brined and one not .
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Old 11-25-2011, 07:24 AM   #26
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If you haven't done one, I'd suggest a test. Turkeys are pretty cheap and I would do a test.

Is it absolutely necessary? No.

If you get a good bird (look for one that doesn't say 'enhanced with x% solution) if you can or one that says water retained up to X%. The enhanced means they've brined them already.

I'd also smoke it not roast it. 400 would be roasting. Go for a lower temp, 275/300 or so and get a reliable temp thermometer and shoot for 160 in the breast.

Don't wait for a holiday to practice. If you want it to come out right under all the Holiday stress, then a little practice is in order.
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[URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]
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Old 11-25-2011, 09:30 AM   #27
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I can't say enough good about Russ' advice and website. I've got it bookmarked on my iPad! I've been smoking, on average about a turkey a week for the past 2 months and when I started using his Holiday Brine, I began to get consistent, perfect results. The brining process is not as laborious as it seems and its fun to mess with the basic ingredients to make interesting variations.
Thanks for the help, Russ.
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Old 11-25-2011, 04:52 PM   #28
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Thanks Russ ! You guys are great help with no flaming! Just a backyard Sunday afternoon cook trying to expand my que a little... As far as the lower temp goes... I was just shooting for a medium heat for crispy skin... I guess I will try to worry about skin after my few test runs... Thanks again.
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Old 12-16-2011, 09:54 AM   #29
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Hey up, so I've got a turkey ready to rock for Sunday. I'm doing it herb-style, but I was wondering whether to brine or not? I'm looking for crispy skin!
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Old 12-16-2011, 10:51 AM   #30
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Brining is one of those things to try once and see how you like it. I'd say maybe 90% of the people that try it (my unscientific guess) love it. The other 10 have various reasons for not liking it.

I'm a fan of saying try it once as recommended and then decide if your taste buds like it.

Any questions just ask.
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[URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]
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