Brining meat before cooking helps increase the moisture and in turn, creates a more flavorful, tender and juicy product after cooking. Typically, the longer a meat is brined, the better - we recommend a minimum of 4 hours and if you plan enough in advance, a meat can be brined for up to 48 hours.
Ingredients:
24 oz beer**
3 qts cold water
1 onion, chopped
½ cup salt
½ cup sugar
4 peppercorns
2 bay leaves
2 cloves garlic, chopped
3 - 5 pounds bone-in chicken wings, thighs, breast or bone in pork chops. This brine will also work for a whole chicken, boneless chicken and pork loin.
Directions
- Combine all ingredients, except meat, into large pot and bring to a boil.
- Stir often to make sure salt and sugar are fully dissolved
- Remove from heat and cool to room temp. Approx 2 hrs
- Add the chicken or pork to a separate bowl or large plastic bag.
- Cover with the cooled brine and refrigerate for at least 4 hours.
For Cooking, drain the meat fully from the brine and pat dry with paper towels before grilling. Grill over medium heat until it reaches an internal temperature of 165 degrees for chicken and 145 degrees for pork.
**beer can be omitted all together or substitute 1/2 cup fresh lemon juice
