Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.

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  • Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.

  • Strain brine into a separate food-safe container.

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.

Nutrition Facts

55 calories; protein 0.5g; carbohydrates 14.5g; fat 0.1g; sodium 6853.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2021
Make this ahead so it’s cool when you put the chicken in. I used 1/2 to 3/4 cup of salt due to heal concerns and it was great. So far I’ve done a whole chicken, spatchcocked chicken , wings and skinless boneless breast. This is now my go to brine. Can’t wait for Thanksgiving. Read More