The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 09-29-2011, 02:01 PM   #1
basuraman
Full Fledged Farker

 
basuraman's Avatar
 
Join Date: 06-06-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default Brine?

I am about to try and make smoked turkey legs. I have seen that doing a brine is best. My question is what brine them in. Can I just heat the brine in a stew pot, let it cool and then just brine in there?

Sorry if it is a dumb question.

__________________
Creating taste through smoke and fire.

Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)
basuraman is offline   Reply With Quote


Unread 09-29-2011, 02:06 PM   #2
el_matt
is One Chatty Farker
 
Join Date: 12-08-09
Location: Turlock, California
Downloads: 0
Uploads: 0
Default

I've brined in trash bags, 5 gallon buckets, ziplock bags, and bowls. You really just want the brine to be cool, and have enough room for your meat.

Matt
el_matt is offline   Reply With Quote


Unread 09-29-2011, 02:09 PM   #3
Wrench_H
is one Smokin' Farker

 
Wrench_H's Avatar
 
Join Date: 10-22-09
Location: Wilmington, NC
Downloads: 0
Uploads: 0
Default

When I brine, I often use less water than I need when heating to dissolve the salt and sugar, and then add ice to cool down quicker. I usually use zip lock bags or pots for larger peices of meat that won't fit in a ziplock.
__________________
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

Multiple Time Zero Member

Try the Throwdowns - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote


Thanks from:--->
Unread 09-29-2011, 02:27 PM   #4
chomper's bbq
Full Fledged Farker
 
chomper's bbq's Avatar
 
Join Date: 07-27-11
Location: Chesterfield, MO
Downloads: 0
Uploads: 0
Default

I brine in a 5 gallon bucket. Clean of course.
__________________
Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China
chomper's bbq is offline   Reply With Quote


Unread 09-29-2011, 02:32 PM   #5
MKE Meister
Found some matches.
 
Join Date: 09-14-11
Location: Milwaukee, WI
Downloads: 0
Uploads: 0
Default

I normally put 2 turkey legs in 1 gallon zip lock bags. Easily fits in the fridge.
__________________
avocado kamado; 22.5 kettle; flower-pot smoker; SJ
MKE Meister is offline   Reply With Quote


Unread 09-29-2011, 02:42 PM   #6
Southern Home Boy
is One Chatty Farker
 
Southern Home Boy's Avatar
 
Join Date: 01-14-10
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

5 gal. bucket for me too.
__________________
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
Southern Home Boy is offline   Reply With Quote


Unread 09-29-2011, 03:34 PM   #7
basuraman
Full Fledged Farker

 
basuraman's Avatar
 
Join Date: 06-06-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

Ziplock baggie sounds like a plan to me.
__________________
Creating taste through smoke and fire.

Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)
basuraman is offline   Reply With Quote


Unread 09-29-2011, 04:48 PM   #8
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

I use a 5 gallon bucket w/ a lid specially designated for brining turkeys. My refrigerator is designed in a way that I can easily take out a shelf to accommodate the bucket.

For chicken I have a nice sized tupperware container that will fit up to two fryers. For parts, I have yet another tupperware container that I use.
Blackened is offline   Reply With Quote


Unread 09-29-2011, 05:11 PM   #9
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

To actually answer the question you asked...

Yes you can brine right in the pot. Just let the brine cool and brine in the fridge.

You might want to add a plate on top of the legs to help hold them under the surface of the liquid. Just put a plate in the pot that is small enough to clear the sides. That should do it.
__________________
"BBQ...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Unread 09-29-2011, 05:30 PM   #10
woodbutcher1
Take a breath!

 
woodbutcher1's Avatar
 
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
Downloads: 0
Uploads: 0
Default

5 gallon bucket,and a good sized rock that fits inside a Zip-Lock bag on top of a plate to keep the bird in the brine.
__________________
leonard
-----------------
22.5" Weber------OTS
18.5" Weber------OTS
14" Weber---- Smokey Joe
55 Gal. UDS
30 Gal. UDS
16 Gal. Mini. UDS
Maverick ET-732 & iQue - 110
woodbutcher1 is offline   Reply With Quote


Unread 09-29-2011, 05:34 PM   #11
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

If ya need more room than stew pot, the Xip lock 2 xl will fit in a cooler nicely. You can brine almost anything in something that big.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is online now   Reply With Quote


Unread 09-29-2011, 06:32 PM   #12
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

I use one of these It's a great size for doing a turkey around thanksgiving time. If I were just doing a couple legs or breasts I would just leave it in the pot I made the brine in and stick it in the fridge.

I try to only heat my water enough to melt the salt. If you bring it to a boil you waste a lot of ice trying to cool it off again and it takes longer until you can put the meat in. I also use a heavy ceramic dish to keep the bird submerged.

Oh yeah I also keep that particular cooler strictly for brining in. I would not want to drink out of it again no matter how well I washed it. Just in case.
fingerlickin' is offline   Reply With Quote


Unread 09-29-2011, 06:49 PM   #13
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

To more completely answer your initial question, yes you can brine in a soup pot as long as it's non reactive. Stainless steel, glass or enamel are OK, aluminum, copper and cast iron are not.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 09-29-2011, 07:31 PM   #14
tonyd
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 05-21-10
Location: brookfield il.
Downloads: 0
Uploads: 0
Default

when I brine a Turkey I use a tall ss pot the kind you would use for frying a turkey...then I use Mortons tender quick cureing salt.....1 cup for a 16lb bird....adjust for size...1TBS per pound.... soak over night then rinse and dry..place it back in the refir overnight to dry the moisture out. then rub it ..smoke it and eat

Tony
tonyd is offline   Reply With Quote


Unread 09-29-2011, 07:46 PM   #15
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
Downloads: 0
Uploads: 0
Default

All of the above ^^^^^ is great advice!!! biggest thing make sure brine is cold and refrigerate!!!! other than that Smoke on Brother!!!
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
smokeyokie is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
To Brine Or Not To Brine? (illustration) PatioDaddio Q-talk 23 10-29-2011 09:32 AM
To Brine or not to Brine? That is the question... GrillinFool Q-talk 37 10-11-2011 02:01 PM
Brine help. jimmyinsd Q-talk 10 08-26-2011 02:44 PM
Frying Turykey -Brine or don't brine Keller Steeler Q-talk 4 11-20-2007 11:06 AM
Salmon to brine or not to brine Brauma Q-talk 24 11-21-2005 02:25 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:35 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts