For a basic brine recipe I use water, kosher/sea salt and brown sugar.
Mix all of the ingredients together in whatever container is needed for the amount of meat you have. You can use a turkey bag
When you remove your meat from the brine, lightly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!
Ingredients
- 1 gallon water
- 1 cup kosher/sea salt (1/2c iodized)
- 1 cup brown sugar
Instructions
- Mix all of the ingredients together in whatever container is needed for the amount of meat you have.
- Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
- When you remove your meat from the brine, lightly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!
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{ 7 comments… read them below or add one }
I am looking forward to having my husband smoke the chicken for tomorrows dinner guests. I was wondering if I could use pickle salt instead of kosher salt?
Thank You
Michele Forster
I’ve honestly never used pickle salt, but I’m sure it would be fine. Maybe just use less if it’s a more potent salt.
Why use kosher salt?
I prefer the taste of kosher and sea salt to iodized. You can you iodized, just use less. It’s more potent.
Is the brine for one or two whole chickens? I see two in the bag…
It can be for as many chickens as you can fit! The basic brine recipe is just that – basic. A starting point. Feel free to increase or decrease as needed for how many chickens you’re doing.
Thanks…smoked two chickens today…meat was tender and they tasted awesome…