Question about Brine

[akern]

I have read alot of posts about putting pork in brine and i have a question. I have a hog leg i am going to smoke. I have a nice pork rub that i use and was wondering if i do the cup of salt to a gallon of water method can i just pour my rub into the brine for flavor?

 

[bama bbq]

I add rub to my brine.  ...but I also rub when starting my cook.

 

[chef jimmyj]

ABSOLUTELY!!! I do that frequently. It is also a great way to add Layers of flavor...Brine with one type of rub you like then Rub the meat with a different flavor or style of rub before smoking...JJ

 

[akern]

Thanks guys going to put it together now.

 

[smoke-dees-mon]

What's your flavor profile going to be? Depending on that, here are some recommendations based on what I put in m brine:

Tuscan (or, savory) brine- 

chicken stock

onions

garlic

lemon zest that I've lightly beaten to release essential oils

lemon juice

Worcestershire

salt

a little sugar

fresh herbs (typically for this one, oregano, parsley and basil)

fresh cracked peppercorns

crushed red pepper flakes

the above brine has been instrumental in capturing first place in my recent comps (several other steps as well in the process)

Sweet brine or BBQ brine (sweetness adjusted for desired taste)

salt

brown sugar

Rub

buttermilk (or, apple cider/juice if making sweet, like with pork. I use buttermilk with chicken)

hot sauce (like a cayenne pepper sauce, i.e. Texas Pete or Red Devil)

Worcestershire

garlic

onion

There are other ingredients that could be added, but perhaps some of these may get the creative juices flowing? 

Hope that helps...

 

[akern]

I will have to try those they sound great. For flavor i just used my basic pork rub,

Paprika

Salt

Black Pepper

Brown Sugar

Onion powder

Garlic Powder

Cayenne Pepper
Some Cumin and Chili Powder

That Tuscan sounds like it would work on my turkey breast i will be smokin for Thanksgiving next week. I
 will have to give it a try