The basic formula for my brine solution is:
1 cup of Kosher salt
1 gallon of water
2 Jalapeño Peppers (chopped)
1 onion (chopped)
4 cloves garlic (chopped)
1 cup brown sugar
Whole fresh thyme & sage
Now you can add all kinds of things for different styles here, like Vanilla bean , Whole Cloves, Raisins, Hot Sauce… it’s mainly going to lock in the water and give your meat the moistness that makes it REALLY GOOD. Have Fun with yours!
BRINING MUSIC SELECTION: Nina Simone - Feeling Good
I brine all poultry and pork that are going on the grill and especially if I’m gonna smoke them. I use very hot water (not boiling) to dissolve the salt and sugar. Then cool down the mixture in the Fridge, then submerge the meat. This can be done in a nice clean plastic brew bucket or even a big 2 gallon zip lock bag.
I once brined a Turkey and then froze it in the brine and hauled it up to Black Rock City and Smoked it on the Playa ... MMMM... Smoked Turkey at Burning man. It took a day to thaw, it was sumthin' sumthin.
Brining your BBQ is love. You will know the difference when you taste it.
Turkey 24 hours
Goose 12 hours
Chicken 12 hours
Cornish Hens 12 hours
Whole Rabbit 12 hours
Pork Chops (about 1 to 1 1/2 inches thick) - 12 to 24 hours Whole Pork Tenderloin or Shoulder - 12 hours Whole Pork Loin - 2 days