Basic Brine For Smoking Meat Recipes

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY

Steps:

• Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
• Stir ingredients together in a saucepan and bring to a boil.
• Continue stirring until sugar is dissolved.
• Allow to cool.
• Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
• Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
• Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
• Discard brine before using and pat meat dry.
• If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
• Prepare meat as desired- roast, bbq, etc.

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Steps:

• Mix all ingredients very well until sugar is disolved.
• Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
• Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
• Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

PULLED PORK BRINE RECIPE

Steps:

• ​For this pulled pork recipe, combine all of the brine ingredients together in a large bowl.
• Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl.
• Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside.
• As for the refrigerator, once everything is sealed up tight and the pork is just about completely covered, refrigerate 12 to 18 hours.
• When it is time to cook the pork butt, remove it from the container. Dry the pork off using some kitchen paper towels. ​
• You can use the ingredients listed above to create a rub that pairs well with the brine used.
• Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking.
• Once you have the rub on, allow the pork butt to sit with it.
• Ideally, the pork should sit for about 20-30 minutes.
• While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF.
• When the smoker is ready, place the pork butt inside and close the lid.
• At the beginning stages of the cooking process, it isn't too important to monitor the internal temperature of the pork.
• Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker.
• Around the four hour mark or so, use a good thermometer to begin checking on that internal temperature.
• When the pork butt reaches an internal temperature of around 160ºF, wrap it up in aluminum foil.
• Keep an eye on that internal temperature.
• The optimal temperature for a well-finished pork butt is 195ºF. Sometimes, the pork can reach that around 9 hours or so.
• Once that target temperature has been met, remove the pork butt from the smoker.
• Be sure to let this rest for a good amount of time. It is ideal to rest for 1 ½ to 2 hours.
• When it's time, remove the pork butt from the aluminum foil.
• This liquid is packed full of flavor, so you will want to save it; it can be mixed into the meat later on.
• Take a fork and knife, a pulling claw, or your hands as long as they are properly protected with the right gloves.
• Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease.
• If you plan to serve up the brined pulled pork pork immediately, then you can use that liquid you saved from the aluminum foil and mix it in with the meat, add some homemade barbecue sauce.

BASIC PORK BRINE

Steps:

• Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

BASIC BRINE FOR SMOKING MEAT

Steps:

• In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

BRINED & SMOKED BRISKET RECIPE - TRAEGER GRILLS

Steps:

• Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature.
• Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.
• Remove the brisket from the brine and pat dry with paper towels. Season evenly with the Traeger Beef Rub.
• When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Increase the Traeger temperature to 275℉.
• Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 204℉, 3-4 hours more.
• Unwrap the brisket, then return to the grill, close the lid, and cook for 30 minutes more.
• Remove the brisket from the grill and let rest for 15 minutes before slicing against the grain and serving. Enjoy!

SIMPLE BRINE RECIPE FOR PORK CHOPS

Steps:

• MAKE COLD BRINE SOLUTION: Add all brine solution ingredients to large food-grade bag (e.g. ziploc) or a glass or stainless steel large bowl. Stir or squish bag until salt and sugar are dissolved (30 seconds). Note 1.
• BRINE PORK CHOPS: Add pork chops to bag or bowl ensuring they are fully submerged in the brine solution. Place in fridge. For thinner pork chops (1/2 inch/0.27cm or less), brine for 30-60 minutes. For thicker chops, brine 1-2 hours.
• FINISH AND CONTINUE WITH PORK CHOP RECIPE: Remove from brining bag or bowl and discard brine. Rinse pork chops under cold water. Pat dry with paper towels. Continue with pork chop recipe.