How to Brine Meat and the Science Behind it (Dry and wet Brining)

In this video I talk about how to brine meat to add flavour, moisture and texture to your next BBQ cookout.

My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: jdoqocy.com/click-100151489-13907073
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i


Rules of Thumb:

- 1 cup of salt per gallon of water
- Brine for 1 hour per pound of meat


Texas Techno by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: audionautix.com/

TC 8/15/19