Basic Brine for Smoking Meat

Ingredients and Weight:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon whole black peppercorns

Preparation Time:

30 minutes

Cooking Time:

3-12 hours (depending on the size of the meat)

Difficulty Level:

1 (very easy)

Preparation Method Steps:

1. In a large pot or bucket, combine all the ingredients.
2. Bring the solution to a boil, stirring occasionally to dissolve the salt and sugar.
3. Remove from heat and let cool slightly.
4. Submerge the meat in the brine, making sure it is completely covered.
5. Cover and refrigerate for 3-12 hours.

Nutritional Information:

Per serving (1/2 cup)

• Calories: 150
• Fat: 0g
• Carbohydrates: 35g
• Protein: 0g
• Sodium: 1000mg

Dish Characteristics:

• Enhances the flavor and tenderness of meat
• Creates a juicy and flavorful crust
• Suitable for all types of meat (beef, pork, chicken, lamb)

User Comments:

• "The brine made my smoked brisket so tender and juicy. It was a hit at my party!" - John
• "I used this brine on my chicken wings and they were amazing. The flavor was incredible." - Mary
• "This is the best brine recipe I've ever tried. It's easy to make and always results in delicious meat." - Bob

Special Precautions and Tips:

• Use kosher or sea salt for the brine. Table salt may be too salty.
• If you don't have maple syrup, you can use honey or molasses instead.
• You can adjust the amount of time you brine the meat depending on the size and thickness of the meat.
• Brined meat can be smoked immediately or refrigerated for up to 2 days before smoking.