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I just bought a Masterbuilt smoker (MES140G), came today. I've never smoked anything before (in a smoker anyway). I'm going to condition it tomorrow and hope to smoke a few chickens in it later this week. I also hope to smoke a turkey for Christmas this year.

I know I can (and will) do an internet search for brines for chicken and turkey but I'm curious what you guys have done that are proven recipes.

Also any other tips that anyone wants to give me I'd be greatly appreciative of.

For a gallon of water 1 cup salt and a half cup sugar.

Bump... C'mon guys give me some recipes!

Gallon water
Salt
Sugar
Caraway seeds
Rosemary

How about a hint?


You are going to condition it.
It's just like a cast iron skillet.
Do not clean it. Ever.
Grease in the bottom, scrape it out, wipe it out.
Don't touch the sides.
The darker it gets, the better things will work.

Keep us posted.

I got one that has been sitting brand new for 3 years. Masterbuilt electric (i think) i know its electric. Not positive on the brand.

That guy that called me lazy for tossin doe ribs out at the stop sign. He’s got me pegged. Laziness. Hence the reason for this idle smoker.

😂


Mmm yeah, save me the diaphragm flaps Clark

I've done a ton of chickens and never brined one yet. Pat dry, rub with olive oil then favorite rub, mine is McMormicks garlic herb and wine, put it on a drunk chicken stand with half a can of beer. 2 1/2 to 3 hrs.

Brine recipes posted above will certainly work. It's an inexact science. I use brown sugar most times.
Have done a few complicated, old English brines on hams and hocks found they just weren't worth the effort. Crushed juniper berries and bay leaves and lots of fresh cracked black pepper in the pork brines is sometimes nice. For turkey and chickens I just use brown sugar and salt. Immerse and put a plate or something on top of the meat to hold it under. A couple of hours to overnight. Dry well before smoking.

I keep all my brines as simple as possible.

This book will shorten the learning curve. It is a very good book on BBQ
https://www.amazon.com/s?k=richard+...p;tag=mh0b-20&ref=pd_sl_9rqqwdpv8a_b

Salt, molasses, pickling spices.

I don’t know if this is peculiar to my Masterbilt smoker or if they are all this way, but I quickly discovered that to get desired results, I had to add 25 degrees to whatever temperature the directions say to cook something. I can’t even get it to smoke below 225.

I’ve not yet smoked a turkey, but a fellow I trust told me to brine one in 2 gallons of water and 1 cup each of salt and brown sugar for 24 hours.

As for chicken, I salt and pepper them liberally and let them set in the fridge overnight before smoking. Delicious and easy.

Other than the temperature difference, I’ve found the rest of the directions that came with my smoker to be quite helpful.

I like apple or mesquite for birds and hickory for pork.

You will need a meat thermometer. When it reaches the temperature in the instructions, it’s done.

Meat will only take so much smoke. After the first couple of hours, you are wasting your time adding wood.

Don’t open the door any minute re than necessary as it will lose heat much faster than it will get it back, thus delaying an already long cooking time.

A smoker isn’t a microwave. If you don’t have the time and patience to spend the day cooking, a smoker isn’t very handy. Slow and low temp is the key.

There are some great pork rubs online.

Fatty meats cook fine on their own. Lean meats need a brine or wrapped in bacon to keep them from drying out.

So far I’ve only used water in my water pan and it’s worked great.

Hope this helps.

I like to keep mine simple tho it’s fun to mess with additional ingredients like lemon, rosemary, bay leaves, et al:


1 cup kosher salt

1 cup light brown sugar

2 quarts cold water

I got a smoker for Fathers Day and compared side by side spatchcocked birds with and without and can say without a doubt it is worth it and I won’t smoke a bird without it.

1 gallon water
1 cup kosher salt
1/2 cup dark brown sugar
1/4 cup Worcestershire sauce
1 heaping tablespoon crushed garlic
Cayenne pepper if desired
2 days minimum in brine with ice or refrigerated
For the bird, use a wooden spoon to run under the skin to loosen it from the meat enough that you can get your hand inside to season the meat under the skin,then season the skin. Smoke uncovered in a disposable roasting pan at 275 degrees. 20# bird will take about 7.5-8 hrs
It's most likely going to take 2 gallons of brine mix to cover a 20# bird,so double recipe if needed

I too like to keep them simple with maybe 3 to 4 additions. Usually some salt, sugar, soy sauce, and maybe some 4th item. Once can find recipes with 15 to 20 items, but the subtle affects of an expensive white wine or whatever rarely come through.

Go to this thread and check out stxhunter's post with link to BBQ Pit Boys video on apple cider turkey:

https://www.24hourcampfire.com/ubbt...428/5/the-blackest-thing-ive-ever-bought

ive not seen the need to brine chickens, although I have done a wild turkey (brined). As mentioned above, low and slow on temp. the meat thermometer is as important as the smoker. almost like cheating. set your temp, put meat on the grill, and pull it when within 5-10 degrees of ending temp. Let rest in foil for 10-15 minutes. Then chow.

Starter brine for bacon

3 tablespoons canning salt (kosher salt)
2 teaspoons pepper
1/2 cup maple syrup
1/2 cup brandy or rum


Will brine as much pork belly as fits in a gallon zip-lock. Turn daily for a week. Smoke 4-6 hours at 190 degrees.

When you go past a liquor store go in and dig through all the little 2 ounce bottles. Lots of good ideas in those little buggers for addition to brines.

Thanks everyone who responded, appreciate it.

And again, the first post is the winner.

Any poultry I smoke gets brined at the above ratio.

In my opinion, you're not picking up any 'flavors', you're rather drawing in salt/moisture.

I've doctored my brine up a bit with additional 'flavors' beyond salt and sugar, and honestly, don't feel they do much.

After pulling from the brine and patted dry, I'll put a BBQ rub on them. Sometimes.