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.

[@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.

[@gavinhobbies2204]

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

[@Robert-rc6zb]

The best video

[@worldtrav3l3r86]

Best breakdown of information. Thank you.

[@allthingsbbq]

We appreciate the compliment. Thanks for watching!

[@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.

[@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!

[@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!

[@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).

[@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?

[@areesiragusa6720]

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

[@earthling9374]

Why are the best cooking channels soo underrated? Subbed 🐔

[@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...

[@RobynWashington-c3e]

Bro! Thanks for the advice!!!

[@ayokay6404]

This video is super helpful 10/10

[@allthingsbbq]

Thanks so much!

[@millenialbroadcast]

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

[@craddishack1360]

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

[@williamcarpenter2974]

I enjoy the basic stuff, slowly improving my cooking.

[@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!

[@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.

[@skywave12]

I tasted that end piece as well. Great Cooking.

[@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.

[@bradking907]

Outstanding share thanks for all the help

[@allthingsbbq]

Thanks for watching!

[@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

[@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

[@lachingona]

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

[@allthingsbbq]

Thanks for watching!

[@facesittertheauthor4985]

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

[@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

[@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.

[@rigorfiangrayan]

8 brah!

[@rogerlaurel2363]

Heard that too! Questioned it for the mathematics like you did. Feel I need anther source for information where the statements & the mathematics match up. I feel 235 ml salt, (~ a cup), of salt per 3.75 litter, (gallon), is a good benchmark to start from. But, there are no rules in cooking. It really is an art form. I always go about a 28-56 grams, (1/8 - 1/4 cup) less salt & adjust upward if I need. Otherwise I brew the first 3.75 liter, (gallon), with roughly 210 ml, (7/8 cup), of salt & when the ice melts in it, it dilutes. (2.5 kg pork crown or 5.5 lbs.) Then, I can add if I feel it necessary, but usually not. I wish the author would come back & clear this up!

[@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. 😉

[@georgemay9542]

Chef Tom you nailed it again!

[@hazelinthewoods9966]

Those chops look amazing! Yum yum!

[@crazywomancreek1]

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

[@chuckarock2001]

Thanks. Regards from Australia 🇦🇺🤓

[@muhacnt7988]

Finally found someone who explained it clearly

[@allthingsbbq]

Thanks for watching!

[@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!

[@robertshay9235]

Incredibly helpful video!! Thanks

[@patriciaa4451]

Thanks for the video.

[@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

[@ancientnpc]

Excellent, thanks.

[@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!

[@marthamika7372]

Thanks for explaining, wow I learned something 😋👍👍

[@allthingsbbq]

Thanks for watching!

[@dmitripopov8570]

Thank you!

[@ofershachar1]

the sugar also helps to malow the sharp salltines

[@Tymothic]

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

[@Papag53]

Thank you 🏆

[@RafaelRodriguez-fh2sg]

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

[@allthingsbbq]

That's awesome!

[@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!

[@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!

[@Dudeguy6816]

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

[@debbieexcell5088]

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

[@gm7304]

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

[@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.

[@Karlin_Mana]

Great cooking, chef. Wow.

[@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

[@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

[@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.

[@chrisw3421]

Really good video, thanks much!

[@fendam38]

Great video! That pork looked amazing!

[@purpleday4379]

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

[@allthingsbbq]

Thanks for watching!

[@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!

[@MrMikeChain]

Extremely educational man, thank you! I will subscribe

[@allthingsbbq]

Thanks for watching!

[@coolyungdru]

Great info

[@uriel-heavensguardian8949]

Awesome video

[@1polonium210]

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

[@judazpy]

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

[@Vanessa-ue3jh]

Can you use a sugar subsitute (lankanto brown etc.)????

[@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. 🇿🇦

[@scytheification]

Thanks for the great videos!

[@letterpattern5063]

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

[@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. 🤔🤔

[@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

[@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!

[@Riva2025]

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

[@JamesSmith-kb6lt]

Good stuff

[@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.

[@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.

[@jimmypineault2648]

Nice to know thanks man ! ✌

[@dblake975]

great video keep up the good work!

[@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

[@jcdmanullang]

thanks for the video! anyway, can i use the brine water for couple use?

[@MrRilarios]

No, don't reuse the brine, you lose salt content and there could be bacterial growth. One brine per use.

[@christopherpine7662]

Thank you

[@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.

[@adamrichard6724]

celery seed, are you from Montana region?

[@VicHightaian]

great info here, thank you!

[@allthingsbbq]

Thanks for watching!

[@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. 😊

[@WhiteBoyDLC]

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

[@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

[@JoshFunnyATL]

can u reuse the brine or does that cross contaminate

[@muoz16]

great thanks for sharing.

[@rinakarai3523]

Can the brine be used again once meat is marinated in it?

[@patrickpell2614]

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

[@opqr26708855]

I wonder the used brining water just throw it away after use one time?

[@ra1der5]

YES! The brine will have juice from the raw meat in it. You can boil it to purify and then, of course, you have to store it in your refrigerator. Really, it’s not worth the time and energy and the cost is negligible.

[@franzfms86]

So cool!

[@spo5egy]

I love the sugar, but keep in mind that heating sugared brine will create transfats and cause insulin resistance.

[@opwave79]

Haven’t tried chili in the brine, but I will next time. I also rinse it off small portions of meat. Once I didn’t rinse the brine off of chicken and it was intolerably salty, lol.

[@ItsRyanTurley]

For real the ancho chile is a game changer! I don’t rinse my birds and they come out bueno. What type of salt you using and how much?!

[@opwave79]

It's Ryan Turley I’ve been using Japanese sea salt. I dunno if it’s an issue with my technique or my measurements (1/4 cup to 1 gallon water)

[@ItsRyanTurley]

opwave79 sea salt is much stronger than Kosher. Or you may have a sensitive palate 😆 I have a spatchcock chicken video on my channel of my brine recipe if you care to check it.

[@opwave79]

It's Ryan Turley that might explain it, thanks! I’ll check out your video.

[@edsmith4414]

I brine cure my hams and bacon when we butcher a pig. One gallon water, 288gr of salt, 250 gr of brown sugar, 36 gr of #1 curing salt (nitrate), couple spoons of black pepper. Inject the hams with meat syringe, put in a ceramic crock (or plastic bucket), mix enough brine to cover an inch or two, weight down to keep the meat submerged. 4-5 days for bacon, 6-8 days for thick hams. Pull, rinse, smoke bacon, freeze hams.

[@cypressblue8877]

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

[@smartypants7954]

Can you reuse the brining liquid over and over or should you discard it?

[@anderdw]

Discard it after use.

[@jorgegarcia-iq1sw]

Should you, can you add salt in the rub after its brined? I dont want it over salted

[@MrRilarios]

I think after brining a good use is to clean the brine with paper towels and salt/rub but with a very light coat. Do't over do it

[@1ronhall]

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