With this simple brine recipe you’ll have juicy, succulent smoked chicken (or fish) every single time. You can even experiment by adding your own spices to the base mix…
You will need:
- Non-reactive container
- Cold water
- Kosher salt
- (optional) flavoring ingredients
Simple Brine Recipe For Chicken or Fish
What is brining, you ask? It’s a method to essentially add more moisture to the meat before smoking it. This results in a much juicier end product, and if you opt to add more flavoring ingredients, a richer experience for your taste buds.
The most basic of brines is simply ½ cup of Kosher salt dissolved in ½ gallon of cold water (make sure it’s cold!)
You can add just about everything to this base. Some ideas include whisky or tequila, Worcestershire or some other sauce, brown sugar, soy sauce, lemon juice, spices… The possibilities are endless!
Make sure you mix your brine in a non-reactive container such as a small plastic cooler, a glass dish or a ziploc bag. Avoid metal containers.
After mixing the brine, place the meat inside a non-reactive container and pour the brine on top. The liquid should completely cover the meat. Place the container in the refrigerator for 3-4 hours or overnight.
When done, rinse off the meat, dry it, and proceed to season and smoke it like you were planning to do since the beginning.