Basic Brine Recipe

by Kevin H. on February 19, 2012 · 29 comments

Basic Brine Recipe

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, stock pot, bowl – whatever is around and needed. Just make sure it’s something with a lid or that you can seal tightly.  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, rinse thoroughly with cool water. Pat dry and your meat is ready for spices/rubs and off you go!

 

Basic Brine Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Basic Brine Recipe

Ingredients

  • 1 gallon water
  • 1 cup kosher/sea salt (1/2c iodized)
  • 1 cup brown sugar

Instructions

  1. Mix all of the ingredients together in whatever container is needed for the amount of meat you have.
  2. Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
  3. When you remove your meat from the brine, thoroughly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!
http://www.extraordinarybbq.com/basic-brine-recipe/

Leave a Comment

{ 29 comments… read them below or add one }

Jeff Meyer August 13, 2016 at 9:50 am

Trying this for the first time tonight, probably will brine for 4-5 hours. New smoker with a new smoker… Wish me luck

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David Erickson March 26, 2016 at 2:20 pm

Fixing the third time. Only recipe I use. Try a little Pure maple syrup w/the b sugar or a bunch of instead of.

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Dorian February 27, 2016 at 3:15 pm

I read on one recipe they add a little bit of apple cider vinegar. Is that OK to do? Thanks bud.

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Kevin H. February 27, 2016 at 3:17 pm

Just be careful with vinegar. It can begin “cooking” the meat. I wouldn’t use it overnight.

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Shane January 26, 2016 at 12:21 pm

Hi Kevin,
If the chicken was frozen and then thawed, can it still be brined? If so how long do you recommend to keep it the refrigerator.

Thanks!

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Kevin January 27, 2016 at 9:31 am

Shane – definitely still safe to brine. I do that all the time. I would say it’s safe for a few days in the fridge before cooking. But I usually try to cook chicken that has been frozen as quickly as possible, just to be safe.

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Ben November 18, 2015 at 2:10 pm

Just put a hip of venison in this simple brine, I will take it out Friday afternoon and it will be cooked in a garbage can Saturday afternoon. I’ve done lots of turkeys this way but never brined and I’ve never done venison I will let you know Saturday evening how it turned out! Cheers.

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Charlie October 30, 2015 at 6:58 pm

When brining 4 chickens, can I double or triple the recipe without being too salty?

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Kevin November 4, 2015 at 2:10 pm

Charlie – yes – if you stick with the measurements, you should be safe. But just to be cautious, you could cut back the salt a bit.

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Charlie Maddox November 4, 2015 at 2:42 pm

Thanks for your response! I did four chickens and tripled the recipe and got excellent reviews. Live your site!!

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Sonya October 24, 2015 at 12:11 pm

Why is brine necessary?

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Kevin H. October 25, 2015 at 12:55 pm

Hi Sonya, I wrote a separate article about why I think brine is important. Take a look and see if this answers your questions! Brine Que Tip

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kathy June 15, 2015 at 8:10 am

Kevin, whats the minimum amount of time ????
I’ve never brine befor and the bird has just goneback into the fridge

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Kevin June 15, 2015 at 8:19 am

Kathy – any time is better than no time! Truly. But in general, I like to give it at least 30-60 minutes.

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kathy June 15, 2015 at 8:24 am

thanks…. smoked sckiken tonight!

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pat April 3, 2015 at 10:16 pm

can you use this brine on seafood

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Kevin April 6, 2015 at 12:43 pm

I haven’t tried – but I’m SURE you could. Just be careful with the salt – seafood really takes in any flavors you brine with. I’d either cut back the salt or just brine for a shorter period.

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Big Mike August 21, 2015 at 8:06 pm

Dry brine fish 1 cup kosher salt and 2 cups brown sugar pat dry brine on fish min 3 hours

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Dave Higgins March 27, 2015 at 10:32 am

Hi there, can this brine be used for meat as well ,such as pork

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Kevin March 30, 2015 at 1:05 pm

Dave – you can use this brine on anything. Water/Salt/Sugar is a safe and basic combo for any meat.

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Dave Higgins March 30, 2015 at 4:26 pm

Thanks Kevin.

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Brian September 27, 2014 at 1:24 pm

These come out fabulous and remember if you looking you not cooking

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michele July 10, 2014 at 10:28 am

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

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Kevin July 10, 2014 at 3:29 pm

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.

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Ben Scott September 28, 2013 at 2:57 pm

Why use kosher salt?

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Kevin September 30, 2013 at 6:32 pm

I prefer the taste of kosher and sea salt to iodized. You can you iodized, just use less. It’s more potent.

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mike January 4, 2014 at 6:56 pm

Is the brine for one or two whole chickens? I see two in the bag…

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Kevin January 5, 2014 at 11:52 am

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.

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mike January 5, 2014 at 6:39 pm

Thanks…smoked two chickens today…meat was tender and they tasted awesome…

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