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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-13-2011, 12:29 PM
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#1 |
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is one Smokin' Farker
Join Date: 03-05-09
Location: Seaford, NY
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Brine recipe needed
I am making split chicken breasts tonight and I've never used a brine before, so I was thinking of trying it out.
If anyone has a simple brine recipe they could send me, I would appreciate it.
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[SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE] [B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B] Backwoods Party named Woody Weber One Touch Silver 22.5 (2x) Weber Smokey Mountain 18.5 (2x) Ugly Drum Smoker named Rusty [B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen [URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL] |
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02-13-2011, 12:30 PM
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#2 |
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Knows what a fatty is.
Join Date: 01-10-11
Location: Myrtle Beach, SC
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Try this link. Got it from another post on here.
http://www.cookshack.com/Websites/co...brining101.pdf
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Smoke Hollow 44241G2 |
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02-13-2011, 12:32 PM
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#3 |
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On the road to being a farker
Join Date: 02-27-09
Location: Portland, OR
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I do standard salt/sugar mixture but for the sugar I use 50/50 brown sugar and pure maple syrup. Great with chicken.
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An 18.5" WSM and a Char-Griller Duo. |
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02-13-2011, 08:18 PM
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#4 |
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Knows what a fatty is.
Join Date: 07-31-10
Location: Wine Country, Northern Cali
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02-14-2011, 08:03 AM
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#5 |
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is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Just in case, make sure you go with the for the updated Brining 101 (look for the date on the first page.
Some still have the original link, did that in 2000. Any questions, let me know. Russ
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [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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02-14-2011, 08:14 AM
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#6 |
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Got Wood.
Join Date: 08-16-10
Location: Greenwood, MO
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This is one that I use (got it from a person online but can't remember where)
1/2 Gallon Water (8 cups) 1/2 Gallon Apple Juice (8 cups) 1 Cup Kosher Salt 1 Cup Splenda (You can use sugar instead) I brine them for about 4-6 hours. I've done this with whole chickens and brined them for 16 hours. |
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