Perchoutofwater Posted June 1, 2010 Share Posted June 1, 2010 (edited) I've brined turkeys, and that is about it. Unta indicated he brined pork butts. I know some people brine chickens as well. What else do you brine before throwing on the smoker? Do you change up the brine for different types of meat? Edited June 1, 2010 by Perchoutofwater Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 1, 2010 Share Posted June 1, 2010 I know I've mentioned this before. I do a smoked beer brined trout. http://www.corrundum.net/post/Smoked-Beer-...out-Filets.aspx Quote Link to comment Share on other sites More sharing options...
SEC=UGA Posted June 7, 2010 Share Posted June 7, 2010 I mainly brine pork or chicken. I've not tried anything else really, though marinating deer in coke for a few hours is good and marinating white bass in butter milk, salt and pepper for a few hours is good also. The brine I use for butts has salt, pepper, paprika, cayenne and a bit of sugar in it. I then rub it before throwing it on the smoker for about 12 hrs at 200 to 215. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.