Brinings Questions -- Ask an Expert here - Page 2

Cloudsmoker · 11-19-2011, 10:04 PM

Russ - awesome post, thank you.
Would you mind checking the link on the Brine though? Could not download the 1st PDF.

SmokinOkie · 11-20-2011, 08:20 AM

Quote:

Originally Posted by Cloudsmoker

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

Vision · 11-20-2011, 09:44 AM

Russ, does it make sense to brine beef and pork? Would you brine a brisket?

Wampus · 11-20-2011, 11:30 AM

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?

LuvDbbq · 11-20-2011, 11:32 AM

Great Post. All of us new to brining thank you oh wise one.

minijosh · 11-21-2011, 10:34 PM

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.

mcoupe · 11-22-2011, 07:45 PM

Could I get your pdf as well

? The Brining one?

silverfinger · 11-23-2011, 02:44 PM

Bump.
This is great info if anybody missed it!

SauceHitter · 11-23-2011, 05:12 PM

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.

Mark

MrVza · 11-25-2011, 06:56 AM

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 .

SmokinOkie · 11-25-2011, 07:24 AM

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.

Badgeman · 11-25-2011, 09:30 AM

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.

MrVza · 11-25-2011, 04:52 PM

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.

TWQQ · 12-16-2011, 09:54 AM

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!

SmokinOkie · 12-16-2011, 10:51 AM

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.

11-19-2011, 10:04 PM	#16
Cloudsmoker Full Fledged Farker Join Date: 10-30-11 Location: Dallas, TX Downloads: 1 Uploads: 0	Russ - awesome post, thank you. Would you mind checking the link on the Brine though? Could not download the 1st PDF. __________________ Primo Kamado \| Pitmaker Safe \| Klose Mobile Michigan Blue Thermopen

11-20-2011, 11:30 AM	#19
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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? __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-20-2011, 11:32 AM	#20
LuvDbbq On the road to being a farker Join Date: 11-11-11 Location: Sumner, WA Downloads: 0 Uploads: 0	Great Post. All of us new to brining thank you oh wise one. __________________ Old #4 kamado, 32" SS Gas Grill with ceramic plates, Infrared rotisserie and side burner. Best cleaning towels I've found- http://davidwilliams.norwex.biz/?p=start&lang=EN

11-21-2011, 10:34 PM	#21
minijosh Knows what a fatty is. Join Date: 10-10-06 Location: North Las Vegas,NV Downloads: 0 Uploads: 0	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. __________________ Joshua Thompson The Smokin' Mormon Nevada Pigeon Control

11-22-2011, 07:45 PM	#22
mcoupe On the road to being a farker Join Date: 02-18-11 Location: Bend, Oregon Downloads: 0 Uploads: 0	Could I get your pdf as well ? The Brining one? __________________ [COLOR=navy]EXTRA LG EGG[/COLOR] [COLOR=navy]BACKWOODS PARTY [/COLOR] [COLOR=navy]YELLOW THERMAPEN splashproof[/COLOR] [COLOR=navy]MAVERICK E-732[/COLOR] [COLOR=#000080]WEBER 18 inch[/COLOR] [COLOR=#000080]BLUE EMBER IQUE (GASSER)[/COLOR]

11-20-2011, 09:44 AM	#18
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Russ, does it make sense to brine beef and pork? Would you brine a brisket?

11-23-2011, 02:44 PM	#23
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Bump. This is great info if anybody missed it! __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK PIRATE THERMAPEN Yes, It's FAST.

11-23-2011, 05:12 PM	#24
SauceHitter Found some matches. Join Date: 11-16-11 Location: Richardson, tx Downloads: 0 Uploads: 0	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. Mark

11-25-2011, 06:56 AM	#25
MrVza Knows what a fatty is. Join Date: 11-16-11 Location: Titusville , FL Downloads: 0 Uploads: 0	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 .

11-25-2011, 07:24 AM	#26
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: OKC OK Downloads: 2 Uploads: 2	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. __________________ Russ *** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler Smokin Okie on Facebook** Author: Brining 101 PDF & Turkey 101 PDF

11-25-2011, 09:30 AM	#27
Badgeman On the road to being a farker Join Date: 06-22-11 Location: Woodbury, MN Downloads: 0 Uploads: 0	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.

11-25-2011, 04:52 PM	#28
MrVza Knows what a fatty is. Join Date: 11-16-11 Location: Titusville , FL Downloads: 0 Uploads: 0	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.

12-16-2011, 09:54 AM	#29
TWQQ Knows what a fatty is. Join Date: 06-17-11 Location: Bitan, by the river... Downloads: 0 Uploads: 0	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! __________________ In search of BBQ Nirvana...

12-16-2011, 10:51 AM	#30
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: OKC OK Downloads: 2 Uploads: 2	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. __________________ Russ *** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler Smokin Okie on Facebook** Author: Brining 101 PDF & Turkey 101 PDF

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