Soaking meat

Discussion in 'Roll Call' started by al123, Dec 25, 2013.

  1. al123

    al123 Newbie

    Hi all

    New member from Australia.  Merry Christmas to you all.  Boss(wife) bought me a gas smoker for Christmas.  She was told that i should soak my meat in brine for 24 hrs before smoking so as the meat does not burn.  Can't find anything about this on your website.  Would be grateful if someone could confirm this as true or a load of cods wolop.

    Al
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us Al! :welcome1:
    In my opinion that is incorrect, smoking is more about low 'n slow temperature and smoke control.
    But marinating and wet brining to cure meat are common practices used in smoking, but is not required all of the time at all.
     
  3. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

     

    Gary

     
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

    David
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome, It is a real good idea to Brine Poultry, Fish and any Pork you wish to Cure to cold/cool smoke such as Streaky Bacon, Hams and such. If you just want straight up smoked Pork and Beef there is no need to Brine. Brine is all about adding Moisture, Tenderizing, adding Salt and any flavor you wish. It has zero to do with whether or not a meat will burn. Your Temperature is the only thing that burns meat if it is too high...JJ
     
  6. superdave

    superdave Smoking Fanatic

    In smoking meat there are a few absolutes and the rest is just personal preference.  I like to brine my pork butt/shoulder for pulled pork.  Someone else might claim that is totally wrong.  The site here will give you principle directions to follow but don't be afraid to follow your imagination and try different things.
     

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