How to Make a Basic Brine

[@stanmullins9814]

Been cooking meats on different types of smokers for years, and competed several times. This year is my first to brine a turkey we had for a late Thanksgiving with extended family. Great Brine instructions here. I'll don't intend to smoke any poultry without a similar brine again! Great tips here.

[@gavinhobbies2204]

Probably one of the best videos on Yt explaining brining! Appreciate it!

[@mrfudd13]

Of all the videos I've watched on brining, this is far-and-away the best! Thank you for a knoweledgable, no-nonsense tutorial!

[@allthingsbbq]

Thanks for watching!

[@noshaba4274]

Can we do it with frozen chicken, y my frozen chicken breasts are always chewy even Making a curry or fried

[@muhacnt7988]

simple clear and precise

[@notSDF]

@@noshaba4274 you can defrost the chicken in a light brine (2-3% salt) overnight, works wonders on the texture.

[@worldtrav3l3r86]

Best breakdown of information. Thank you.

[@allthingsbbq]

We appreciate the compliment. Thanks for watching!

[@opwave79]

Thanks for explaining about the ratio and adding ice. A lot of other videos don’t take the ice into consideration when they’re cooling down their brine. It ends up being diluted (the wrong ratio).

[@gbrowski]

Great info and you blew my mind with the anchos.. Now I'm thinking a garlicy brine with arbols and peppercorns for chicken this weekend.

[@allthingsbbq]

Sounds amazing, P-L-E-A-S-E let us know when it's done :)! Thanks for watching!

[@earthling9374]

Why are the best cooking channels soo underrated? Subbed 🐔

[@allthingsbbq]

Thanks for watching!

[@joshuabenoit3744]

I have tried your Competition BBQ Pulled Pork, competition brisket, and Pastrami recipes so far. I have to say thank you for these great videos, Chef Tom!

[@donyode8302]

I did have to change all the values to metric, but this was the only video where I saw someone talk about exact measurements and time for pieces depending on weight. Thanks a lot! I wanted a start point for brining a pork loin and this was super helpfull.

[@toddntrishmoore8559]

Brining Beginner here. Thanks. Very helpful.

[@toddntrishmoore8559]

*Beginner Stupid autocorrect. LOL

[@allthingsbbq]

Awesome! We are glad this was helpful. New videos every Tuesday and Friday.

[@RobynWashington-c3e]

Bro! Thanks for the advice!!!

[@areesiragusa6720]

Thank you. You made it easier for regular housewife to understand.👍💖

[@GaryHasman]

If you use ONE tablespoon of salt per quart that is FOUR tablespoons for a gallon. A CUP of salt is SIXTEEN tablespoons! That will be a STRONG brine.

[@agustintellez136]

Opinions sir...opinions....they are not facts.

[@ayokay6404]

This video is super helpful 10/10

[@allthingsbbq]

Thanks so much!

[@williamcarpenter2974]

I enjoy the basic stuff, slowly improving my cooking.

[@craddishack1360]

Thank you for explaining what Brine is for. This video is very informative.

[@millenialbroadcast]

Thanks for covering this topic. Many have discussed it but you simplified it for the average BBQ fan.

[@paulharber8327]

For those who may be salt sensitive; Potassium Chloride may be substituted for Sodium Chloride. The meat proteins react to the chloride ion, not the sodium or potassium ions.

[@timnugent8154]

Be careful when using and ingesting any salt, but especially KCl ! That can kill a person rather quickly.

[@abeam91]

bruhhhh do you even chemistry?

[@lachingona]

Thank you! Made my brine just now with your help. 🍗

[@allthingsbbq]

Thanks for watching!

[@OUigot]

"I use one tablespoon of salt per quart of water" "today we're using a gallon of water" (4 quarts) "So we're going to put in a cup of salt" (16 tablespoons) ....???

[@burnerjack01]

"The key is getting the ratios correct..." So, yeah, WTF. I did some pork chops that were 6 cups water, 6 tbl salt, 6tbl sugar. After that it was a rub and DIY bbq sauce. With just the brine and the rub, it was the best pork chops I've ever had. That ratio worked. Got it from "Cook's Country". Hope that helps.

[@bguda8621]

Good catch

[@davidhiggins4460]

@@burnerjack01 - How long did you let the chops sit in the brine?

[@dr.lashondareid7847]

Wow...4 Tablespoons is 1 cup?

[@sapotts1387]

Yea wtf?? Why even talk if your gonna constantly cobtradict yourself. Then make a video telling people how to do it or not to do it.. He basically admits this video is useless because the mIn thing IS THE RATIOS. Which we cant get a straight answer from him on the most important thing in this video. No sub for me.

[@muhacnt7988]

Finally found someone who explained it clearly

[@allthingsbbq]

Thanks for watching!

[@bradking907]

Outstanding share thanks for all the help

[@allthingsbbq]

Thanks for watching!

[@sacpike]

What is crazy is that I just brined a bone in turkey breast and baked it last night. I was looking for some information online and wished that you guys had a video on brining. VIOLA! Crazy timing...

[@christopherbellore3511]

Brother, you don't need my accolades; however, I was thoroughly impressed with your presentation, style, and expertise. 🤤🤤🤤🤤🤤 What more can I say? Thank you. 😉

[@skywave12]

I tasted that end piece as well. Great Cooking.

[@SCGNiagara101]

(For our reference) 1 tbsp salt for every quart of water or 1-1/2 oz of salt for every quart of water (which equals a 1/4 cup per quart.)

[@johnw2954]

Same question

[@walterrice5942]

Dude, use percents! A ratio is literally just percentage by volume or weight. It would make it a lot easier. Like 1:3 salt to water. Easy peasy. Works for imperial and metric.

[@russf6572]

Right? I'm SO TIRED of these guys ignoring basic weights in grams or percentages. _I down-vote every one of these._

[@mikeshumack7224]

Ratio and percent is the same thing. 1:3 is 33%...

[@walterrice5942]

@@mikeshumack7224 Yeah, and he uses weird ass measurements not ratios or percentages.

[@cleretfernandes5972]

@@mikeshumack7224 you mean like 1 part water against salt & sugar as in 3 ?? 1:3??

[@dstreet43]

Agreed

[@robertshay9235]

Incredibly helpful video!! Thanks

[@Dudeguy6816]

In other words 4% brine, or 40 grams of salt to 1 liter of water.

[@patriciaa4451]

Thanks for the video.

[@jedidiahstockton5066]

Great video I want to see more! Learning how to cook.

[@allthingsbbq]

Glad to have you on our channel. Over 800 videos to peruse on page, new videos every Tuesday and Friday. Hit that subscribe button ... see you soon!

[@juanchodips]

alright ka tropa thank you very much for this video because its helped me a lot fpe making brine chicken for my wife she loves to eat fried chicken

[@allthingsbbq]

Thanks for watching!

[@hazelinthewoods9966]

Those chops look amazing! Yum yum!

[@facesittertheauthor4985]

I'm making a tofish brine but this was very helpful. Thank you!!

[@chuckarock2001]

Thanks. Regards from Australia 🇦🇺🤓

[@tdb5318]

I do 5% salt for bigger pieces of meant and about 2.5% for smaller pieces like chicken breast. Brined the whole 🐔 for 24h and it turned out great.

[@MrMikeChain]

Extremely educational man, thank you! I will subscribe

[@allthingsbbq]

Thanks for watching!

[@sandiapillay9691]

One of the better brine vids proper explanation 👍 thanks. We dont have that brine bucket in South Africa..nice. made me think of my pool pump lid lol

[@judazpy]

You kill me with Imperial measurements Man! can we do metric as well?😎

[@dennisstoddard2008]

Looks great, going to make today for poultry. I have to question, though: 1 TBL salt per quart water, 1 cup salt to a gallon? Where I live 4 TBL is not a cup. 🤔🤔

[@razorback0z]

Excellent, thanks.

[@Tymothic]

I have two full slabs of pork ribs and I want to make a beer brine for them. What are your recommendations?

[@walter.bellini]

Thank you man, that was really good info, and saw that Briner Jr and went to go buy a set, lol

[@allthingsbbq]

We really appreciate the compliment. You will definintely enjoy the Briners. Thanks for watching!

[@uriel-heavensguardian8949]

Awesome video

[@debbieexcell5088]

Very informative. I learnt more than I had bargained for. I'm better for having watched this video. 👍🏻

[@purpleday4379]

Awesome video, answered all of my questions. Thank you!

[@allthingsbbq]

Thanks for watching!

[@mpanjilwaS]

You sure know your work in and out. Thank you for your step by step in-depth tutorial. Definitely the best of all I've seen, no in between nonsense, just straight to the juicy knowledge. Now I am of to brine my rabbit and chicken. Keep up your good work ❤️

[@allthingsbbq]

Thanks for watching!

[@sm753]

Wow...impeccable timing...I just bought a bird to smoke for my dad's birthday this week. Planning on brining and smoking.

[@mateotusha2965]

Uhofgio regards for Ihddkm Να μάθουμε να γράφουμε πρωί

[@fendam38]

Great video! That pork looked amazing!

[@RafaelRodriguez-fh2sg]

Tried your shit today and had the dopest chops ever! Thank you so much!

[@allthingsbbq]

That's awesome!

[@jabumalinga6377]

Guys please mention your measurements in the metric measurements also. Makes it easy to understand for some of us. Otherwise it becomes boring. Sadly you are such a great teach. 🇿🇦

[@marthamika7372]

Thanks for explaining, wow I learned something 😋👍👍

[@allthingsbbq]

Thanks for watching!

[@ragranitecountertops9701]

I'm impressed! He does not have one single "thumb down". I think it means his recipe is great! Thanks!

[@allthingsbbq]

Thanks for watching!

[@johndoeee888]

No youtube took that feature out. So even if you put a thumbs down it won't show. I can guarantee there are some thumbs down, but youtube is blocking it. If you dont believe me look it up.

[@crazywomancreek1]

Dude, took my meat to a whole other level. Thanks! I did add juniper berries . . . yum!!

[@georgemay9542]

Chef Tom you nailed it again!

[@wjhemtp]

Question for you. I accidently left chicken in for 2 days in brine. I smoked it and it was very salty did I brine too long or not.

[@florianw4155]

I love your channel - amazing cooking show. One idea for a Tips and Techniques Video: could you please show how you clean and care for your Lodge cast iron pans? Greetings from Germany

[@Karlin_Mana]

Great cooking, chef. Wow.

[@robwilkie1973]

This was a great informative video. Thanks for sharing this

[@Papag53]

Thank you 🏆

[@davidlau345]

Hi Chef Tom, the white bucket with adjustable lid is really good in design. Could youdo me a favour the exact name of these items and which brand are you using ? Thanks. David

[@allthingsbbq]

www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html

[@chrisw3421]

Really good video, thanks much!

[@gjhanson8613]

Great video Thank You

[@gjhanson8613]

Where can I get that brine bucket?

[@allthingsbbq]

www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html

[@gm7304]

Dude You are freaking awesome 1st time here very good video....I will try Thank You.

[@chipgriffiths3655]

Awesome, I boiled water, added the spices, then cooled the solution. A$$ backwards. Thanks for setting me straight Chef Tom! Also the difference of time of leaving chicken/pork vs. bigger meats. What a difference that makes. Yeah!

[@ItsRyanTurley]

Love the video, as I’m a big fan of brine! I do a similar brine mixture on my birds! Love the ancho chile hit, will try this... 👊🏼 gotta ask... is hot n’ fast on a skillet still considered bbq?!

[@MantraHerbInchSin]

I did a quick search and 1/4 cup is slightly less than 0.6 deciliter. 1.5 ounce is 42 g :) Thanks for the video!

[@coolyungdru]

Great info

[@letterpattern5063]

Good day sir if its ok for my measurements for brine 2 liter of water 1cup salt 1cup sugar? Thx sir

[@dbjohnson68]

When doing a turkey brine using the ingredients you showed here I want to a some apple cider to it would that me the flavor profile up do use all apple cider and ice what would you recommend

[@1polonium210]

Will the brine you made in this video work well with brisket?

[@VicHightaian]

great info here, thank you!

[@allthingsbbq]

Thanks for watching!

[@kenr4709]

This is very informative, but I do have one quick question, in your salt to water ratio. You said 2 tablespoons of salt per quart, but when you did your mix, you did one cup of salt to 1 gallon. My question is 4 quarts equal a gallon based on your 2 tablespoons That should only be 8 tablespoons of salt. There are 16 tablespoons to a cup. Just curious. 1:49

[@JoshFunnyATL]

can u reuse the brine or does that cross contaminate

[@JamesSmith-kb6lt]

Good stuff

[@franzfms86]

So cool!

[@davidhuerta1163]

I have a question. What do you think about doing a brine on Dove 🕊️. I plan on smoking them wrapped in bacon and some jalapeño popper style.

[@christopherpine7662]

Thank you

[@dinosgianneas5636]

Hello chef do u have any recipes for deep fried chicken brine. I think 6% salt will do but another opinion wouldn't hurt. Thanks in advance

[@allthingsbbq]

We use our same brine for smoking, roasting, grilling and frying. We would suggest that you use your favorite brine. Thanks for watching.

[@Riva2025]

How long and at what temperature did you sear them??? Men leave out all the important info!

[@ivse9696]

Thank you for sharing this basics with us. The best Food Channel 👍👍👍

[@c-london1147]

i was just wondering how to make brine quicker bc i was worried about the cooldown time and your vid saved me lol

[@WhiteBoyDLC]

Can you please cover some recipes with dry brining, too, and what differences to consider?

[@Fatmanstan606]

Have been watching this for years lol

[@allthingsbbq]

Do you have an alltime favorite recipe?

[@scytheification]

Thanks for the great videos!

[@ofershachar1]

the sugar also helps to malow the sharp salltines

[@mickvk]

It would have been very interesting to compare a "control pork chop" that hadn't been brined to observe carmelization, flavor, texture, and other differences.

[@isitdoneyet9878]

OK. Compare and post on KZbin.

[@Jerry-rf8bn]

Good idea.

[@QuijaKing]

Hi there, I remember seeing another video on your channel that I can’t find any more on a brine recipe with Guajillo peppers, Honey, molasses etc. could you happen to reshare your recipe

[@julyd.9201]

Hope you can ask these questions Can you brine the meat before you make sausages. Will it help or not to make the meat more favorable. Also if I'm going smoke a brisket will it help brine the brisket and does it help taste better. I would appreciate it if you can answer my questions. Also have ever done this to sausage meat or to a brisket. Thanks

[@allthingsbbq]

No need to brine meats before making sausage. You are going to get all of the tenderness and flavor your sausage needs when you grind the meat and add your seasonings. You can brine a brisket, but it will take a long time for that brine to affect the whole brisket. Think of corned beef or pastrami, which is brisket soaked in a brine solution for a week or more. It's much easier and quicker to inject the brisket shortly before smoking to add flavor and moisture.

[@julyd.9201]

Thank you for answer the questions and all the great videos you make to help us become great cooks. 😊

[@dblake975]

great video keep up the good work!

[@1ronhall]

I always learn from Chef Tom ..... thank you!!

[@jimmypineault2648]

Nice to know thanks man ! ✌

[@filipliptov4776]

Hi sir, i have a question is it okay if i first brine the chicken then marinaded and coock it ?

[@allthingsbbq]

The brine will provide the moisture. You can marinade after the brine iof there are some specific flavors you are looking for, typically, after brining we just use a dry rub. Thanks for watching!

[@cypressblue8877]

That was gr8t. Nice ti learn on the brines. Stay safe and take care of you all. Thanks for sharing eh:))

[@muoz16]

great thanks for sharing.

[@patrickpell2614]

Please can some tell me what bbq that is? I have been searching forever for a half griddle, half grate bbq!

[@richardkremer5830]

your killin me here

[@ZekiDemirci]

Hello, I am a cook. At the restaurant where I work, I cook 40 kilos of boneless chicken legs at a time every day. The 40-pound raw chicken I put on the grill weighs 22 pounds. I never throw away the juice left by the chicken. I let the chicken absorb that chicken broth again. I am very happy with the taste of the product I bought, but losing so much makes me sad. I heard from a friend that if I do the brining process, my loss won't be that much. My question for you is: How much brown sugar and how much kosher salt should I use to brine 40 lbs of chicken thighs? I will add the water so that it covers the chicken. The most important problem here is this: I leave the kitchen at 5pm every evening and come back around 6-7am the next day. So this brine should last at least 12 hours. Does it make sense for me to use less salt and sugar for this reason? Thank you.

[@TheMrdrbrownbear]

I liked that

[@kevinharden2412]

Did you say 1 tablespoon of salt per quart of water? Did you mean 4 tablespoons? Thx for any clarifications!

[@allthingsbbq]

Here's the written recipe - www.atbbq.com/thesauce/how-to-make-a-basic-brine/. Thanks for watching!

[@kevinharden2412]

Grateful!