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South Georgia | In my opinion, birds respond best to brines. I am not sure that brining improves my briskets, but I wouldn’t consider smoking a turkey without an 8 – 24 hour brine. I have found that most things you add to the brine don’t really change the end product in my opinion. I typically use lots of apple juice (big jugs of cheap walmart brand). This should provide enough sugar. Add the rosemary (best if stripped fresh from a plant in the yard), whole cloves, peppercorns, pepper, and salt. You need to do your own salt research, but I feel like you should adjust the salinity of the brine to match the length of time you intend to brine, so the meat doesn’t become too salty.
I like to mix my spices with some water in a saucepan and bring them to a boil, then allow them to steep for a while as it cools. Chill it down with ice and add apple juice.
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Meat brining recipe needed.
