Pork or Poultry Brine
A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.
Gallery
Recipe Summary
Ingredients
Directions
Tips
Cook's Notes:
I always prepare mine a day or two ahead of time so it has time to cool without having to add ice to speed the process. Ice will thin it out.
I have used this exact recipe many times for grilling ribs and pork shoulder low and slow. I always add a rub and mop with BBQ sauce while it cooks, and it comes out juicy and flavorful every time.
Pierce the meat in various locations prior to adding to brine to allow for better absorption.
Brine chicken, pork, or turkey in refrigerator for 8 to 12 hours; rinse thoroughly and pat dry before rubbing or injecting as you normally would in preparing for cooking.
Editor's Note:
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine ingredients consumed will vary.
