How to Make a Basic Brine

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.

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How to Make a Basic Brine

00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
01:38 Get your ratios right
02:56 Bring the brine to a boil
03:55 Combine ice and hot brine into the briner bucket
04:33 Add your protein to the briner bucket
04:46 How long should you brine?
05:06 Pull the meat and season them up
05:52 Send the meat to the grill
06:23 Slice them up and enjoy
07:24 Like and subscribe

[gavinhobbies]

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

[mrfudd]

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

[stanmullins]

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.

[worldtravlr]

Best breakdown of information. Thank you.

[joshuabenoit]

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!

[donyode]

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.

[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.

[areesiragusa]

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

[paulharber]

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.

[opwave]

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).

[earthling]

Why are the best cooking channels soo underrated? Subbed 🐔

[millenialbroadcast]

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

[craddishack]

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

[williamcarpenter]

I enjoy the basic stuff, slowly improving my cooking.

[muhacnt]

Finally found someone who explained it clearly

[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)
....???

[Dudeguy]

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

[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.

[lachingona]

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

[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...