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In Reply to: Brine poll what do you use? posted by Ray Basso on September 17, 2014 at 16:39:03:
We use the same simple brine for chicken and fish only. Lately, we've been smoking a crap-load of marlin and this brine works great.
1 Gallon Water (offset with some ice)
1 bottle Apple Juice (64oz)
2/3 C Kosher Salt
2/3 C Brown Sugar
1 Lemon - halved and squeezed (add the squeezed juice AND the lemon rinds to the brine)
4 Bay Leaves
1 T Peppercorns
4-8 cloves of garlic (each quartered)
You will need to adjust the brine amount based on how much meat you are planning on smoking.
Fish strips (about the size of a middle finger) brine for 1.5 hours.
Bone-in, skinless chicken thighs brine for about 4 hours. We never brine the skin.
Make sure to rinse each piece off with cold fresh water.
It works for us.
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