Brine Recipes for Barbecue
Basic Brine

Use 1 cup of table salt per
gallon of water, to cover the
meat being brined. If you use
Kosher salt then increase to 1.5
cups per gallon. Dissolve all
salt into water and then place
the meat in. Soak the meat for
about 1 hour per pound.
Sweet Brine

Use 1 cup of table salt and 1
cup of sugar per gallon of water,
to cover the meat being brined. If
you use Kosher salt then
increase to 1.5 cups per gallon.
Dissolve salt and sugar into
water and then place meat in.
Soak the meat for about 1 hour
per pound.
Apple Brine

Use 1 cup of table salt and 1
cup of sugar per gallon of liquid
to cover the meat being brined. If
you use Kosher salt then
increase to 1.5 cups per gallon.
For liquid use 1 part water to 1
part apple juice. Soak the meat
for about 1 hour per pound.
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Brining the noble bird for Thanksgiving - it is floating
here because it makes for a better picture, but in
real application you want to get all the air out of the
body cavity and keep your bird submerged.
Go to: Recipes
Brining for a barbecue can make just enough of a difference in the taste of the barbecued meat to take it from good
to great barbecue. I encourage you to use it for your home barbeque when you have the time and foresight to plan
the barbecue ahead. Even at competitions, chicken is usually cooked the second day, so you should have time to
come in very handy for preparing the big bird.