How to Make a Basic Brine

By Tom Jackson
Jul 10, 2020

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Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.

Basic Brine

1 gallon water, room temperature

6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt

3 oz (1/2 cup) brown sugar

Poultry Brine

2 quarts water

6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt

3 oz (1/2 cup) brown sugar

2 bay leaves

4 sprigs thyme

I head of garlic, cloves smashed

1 tsp red pepper flakes

4 lb ice

Barbecue Brine

2 quarts water

6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt

6 oz (1 cup) brown sugar

2 ancho chiles

4 cloves garlic, crushed

1/2 tsp celery seeds

1/2 tsp red pepper Chile flakes

1/4 tsp whole cloves

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Instructions

For the Basic Brine:

Combine all ingredients in a Briner Bucket, and whisk until the salt and sugar are dissolved. The brine is ready to use immediately.

You might also enjoy: Buttermilk Barbecue Smoked Chicken

For the Poultry Brine and Barbecue Brine:

Combine all ingredients in a pot, except for the ice. Bring to a simmer, stirring occasionally. Let the brine simmer for about one minute.

Place the ice in a Briner Bucket. Transfer the hot brine to the Briner Bucket. Stir to melt ice and chill water. The brine is ready to use as soon as the liquid is cold.