Smokin-It User Forum!
Accessories => Gadgets and Gizmos => Topic started by: es1025 on August 27, 2013, 07:36:15 PM
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All-
I saw this gadget on another smoking web site. They were demoing the product. It essentially a locking food grade bucket that can hold up to a 25# turkey for brining.
I am not a proponent of uni-taskers but this one might make smoking poultry and brining in general a whole lot easier. No more wasting ziploc bags and putting weights on the food to keep submerged.
I am planning on purchasing this product very soon.
The company has two sizes, the large measures 15.75" tall, 12.50" diameter hold 22 quarts of liquid, and a smaller model measures 10.5" tall, 8.75" diameter hold 8 quarts of liquid.
I figure for $30 for the large or the combo of large and small $45, not a bad deal.
http://www.thebriner.com/
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Ed, that is great! I'll probably be ordering soon, too. Very innovative idea, and I like the smaller size to fit in the fridge. I wish the website gave more details on what's in their brine packages. I'll probably just order a briner jr. without the pre-packaged brines. Thanks for finding this!
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these seem kinda pricey for what they are, just a plastic jug? what am I missing here?
I brine my stuff in Tupperware. The wife has one of just about every size imaginable and I just pick the one that's closest to the size of my product. I cover my product with brine and then close it up using the tight fitting lids that come with the container. I take it out of the ice box once or twice during the brining stage and either just shake it a little, or turn the meat over in the container. There isn't usually any problem with the meat needing to be "anchored" down to keep it under the brine. For brining a large turkey, you can get used pickle buckets from just about any restaurant. I don't know if I'd use a Home Depot plastic bucket for this, they probably aren't made of food safe plastic. If your gonna brine large hams, turkeys, etc on a regular basis, I'd go to a restaurant supply place and buy those big Lexan tubs. You can brine a mess of hams or turkeys at once in those things.
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http://www.amazon.com/Cambro-RFS6PPSW2190-6-Quart-Food-Storage-Container/dp/B002PMV77G/ref=sr_1_5?ie=UTF8&qid=1380932977&sr=8-5&keywords=brining+buckets
I bought 2 of these, 1 8 qt and 1 6qt, to use for brining since they came with lids. I haven't found anything yet that I brine that won't fit in them.
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I ended up buying a food grade container from a restaurant supply store. $20 including the lid. Hopefully will be smoking a turkey breast very soon.
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Well gang, maybe I'm a sucker, but I ordered a briner jr. I just couldn't get past the innovative design with the disc that holds the food down. I'll let you know how it works when I get it, since I definitely plan on doing more brining! ;D
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Tony
I am curious to see how much actually fits in the Jr. I am still thinking about it. I am in the same boat the large capacity one is too big for the fridge. I figure the jr. needs to hold a 10# bird for me to consider.
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Looks interesting. As an alternative, and I use these myself, are ziplock bags.
http://www.ziploc.com/Products/Pages/BigBags.aspx?SizeName=Large
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Tony
The company got back to me. The Jr. will fit a turkey breast but not a whole turkey. I guess those darn legs get in the way. I do like the product concept. I may order.
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Mine's shipping tomorrow, so I'll be testing it next week! I bet it will fit a small turkey, which is all that will fit in my #1. :-\
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I got my Briner Jr. last Friday, but haven't tried it yet. I think it will fit a pork butt, chicken, or turkey breast. I'll post a review when I try it out!
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Jury is IN! I like the Briner Jr.! I'm probably going to order the larger one, too. I've brined a couple of pork butts, chickens, and currently have 9# of pork loin curing for Canadian bacon (a whole loin, sectioned into 4 pieces, fit just fine). BTW, I cut the loin up in 4 pieces to aid in the curing process, not for fitment. The whole loin could have been cut into 2 4 1/2# sections to fit in the Briner Jr.
I'll post a product review when able. I find it to be sturdy, and the lid snaps on tight. The disc locks in place to hold the food down, so you load the meat first, then fill with brine, then put the disc in to where the meat "floats" to - then add a little more brine. This way, you create a fully-immersed chamber of brine that the meat can move in. I like to give it a little wiggle, ever so often, to move the meat around (for multiple pieces).
The Jr. fits in the fridge well. The big one may have to get a separate mini-fridge just for it. That's how I'll justify another mini to the wife, at least. ;D We all know what it will be filled with when not occupied by the briner! LOL ;)
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Tony:
Thanks for the review. For a few reasons, we are not at home and couped up today. That said, I pulled the trigger on the Briner (bypassing the Jr and going right for the larger boy)!!!!
I did this based on your final note that says you like it, and that you'll eventually go for the Briner as well. I think I have the fridge space next to the key & CO2 tank in the basement based on their dimesions.
Thanks for the note on the Briner... and also indicating you'll ultimately have both!
Steve
PS - I've heard brining ribs are exceptional!
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That should fit anything you'd want to brine, Steve! And yes, brined ribs are excellent! Used my Jr. last night on a 9 lb butt, which is in the smoker now!
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Here it is and fits nice next to a quarter.
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Man, I don't know which one of those fridge mates makes me happier! OK, it's actually the one on the right. ;D
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Yuh. I was thinking a poll ... Which would you prefer to tap....
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That'd be a tough choice! Don't know I could just tap one at a time! :o
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Divot---I am planning to smoke a tenderloin tomorrow...did you recommend brining? I remember in an earlier post you were planning to try it out, but I don't recall your verdict. Thanks!
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I brined a whole loin, but haven't done a tenderloin. Worked great, though! Here's the link:
http://smokinitforums.com/index.php?topic=1235.0
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Thanks..you changed my mind; I'll smoke a pork loin instead!
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Let me know what you think, Steve! I've just done that one, but am going to try it again next weekend, just to make sure the first time wasn't a fluke! ;)
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By the way, Steve, congrats on the "Hero" status change! I think there's 4 of us here now!
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These are a real neat idea but I don't think I can justify the expense when I can get a white HDPE 5 gallon food safe pail and lid (made by Encore Plastics) for less than $4.00 at Wal*Mart.
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My thoughts exactly, the only plus from the briner is the locking plate inside but overall it is just a bucket.
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These are a real neat idea but I don't think I can justify the expense when I can get a white HDPE 5 gallon food safe pail and lid (made by Encore Plastics) for less than $4.00 at Wal*Mart.
True, and I would go that route also, but don't have the fridge real estate to spare! The Jr., while a little pricey, works great for me. The locking plate is nice, and works well, but the size is perfect for anything up to a turkey breast, and has a nice small footprint. Cuts down on wife complaints! ;)
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There are also various sizes of polycarbonate or HDPE containers available at any restaurant supply store at a reasonable price. I use whatever size best fits the job.
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I took a look at this item and was tempted to buy it, but the shipping charges are outrageous! It's $12 to ship the The Briner Jr., almost the cost of the item itself. Unless the shipping charges are more reasonable, I won't be buying this item from the manufacturer any time soon. At $20 for a plastic bucket, there has to be a margin to allow for reasonable shipping charges.
What I discovered is that Cabela's sells the Jr. for the same price as the manufacturer and only charges $5.95 for domestic shipping. I ordered mine from them since I consider that charge more reasonable than the $12 charged by the manufacturer. The item is backordered as of today, but I figure I've waited this long without it, a couple more weeks won't hurt.
One other thing that I'm looking forward to doing with this item are pickles. The best sour pickles are those that are brined in a simple solution of salt and garlic. Take 3 tablespoons of kosher or pickling salt per quart and lots of crushed garlic. I usually use five smashed cloves for about 2 quarts of brine. In one week you will have the best sour garlic pickles you've ever tasted!!
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Good tip about Cabela's! I don't think they had it when I got mine. Yes, you can certainly go with cheaper options for a brining bucket, but I really like the Briner Jr., and use it often.
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The briner lives. I bought mine on amazon with some bring salts that were included.
I have CB processing nicely, half thru Pop's 12 day brine.
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Much to my surprise, I just received three "Briners" as a gift....one big one and two small ones. :o
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Nice, Martin! I love mine! Let us know what you think after you use them a bit!
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I plan to give them a try soon....I just hope they ain't a pain in the butt to clean!!!! ???
8)
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I plan to give them a try soon....I just hope they ain't a pain in the butt to clean!!!! ???
8)
Naa...all plastic - easy peasy! You'll like the hold-down disc; it adapts to any size load.
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I just used the junior to brine 8 pork chops and it works like a charm. So much easier than trying to weight them down.
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I plan to give them a try soon....I just hope they ain't a pain in the butt to clean!!!! ???
8)
You try yours yet, Martin?
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The junior is a great gadget for brining. Small enough to fit in the fridge.
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I plan to give them a try soon....I just hope they ain't a pain in the butt to clean!!!! ???
8)
You try yours yet, Martin?
Yeah.
My honest opinion:
I do like it and I do think that it's a very clever idea.
But my frugal side wishes that it were lower in price or better made for the current price.
Cabela's has the 22 quart for $30.00 plus shipping.
I've used other containers for so many years without trouble that I'd have a difficult time justifying the cost when I can go to my local restaurant supply and buy three 22 quart heavy HDPE containers for the same $30.00
So, I do recommend it but with reservation.
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I agree about the price + shipping, Martin, but it only hurts for a bit! :o I'd say that's a pretty good endorsement, from someone with your brining experience!
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I agree about the price + shipping, Martin, but it only hurts for a bit! :o I'd say that's a pretty good endorsement, from someone with your brining experience!
I wouldn't mind having 3 or 4 of the big ones but that would hurt for a very long time! LOL
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Hehe, yeah! Might have to take out a second mortgage! lol!
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The Jr. looks perfect for what I do. I can live without it until our next trip to Cabelas. I agree the shipping cost are too high. On the Briner site.
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I just got my Briner jr. yesterday. Plan to do a Pork Loin this weekend.
I got it with 6 of their packets. Even though I know nothing about them. Maybe just spent too much for salt and sugar.
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I just got my Briner jr. yesterday. Plan to do a Pork Loin this weekend.
I got it with 6 of their packets. Even though I know nothing about them. Maybe just spent too much for salt and sugar.
Let us know how the packets work out. I make my own brines, so I wasn't too interested in theirs. Also, a lot of pre-packaged seasonings have MSG in them. The wife gets migraines, and MSG is a major trigger. If I make it, I know what's in it! But, lots of folks don't worry about that, so I'd be interested to know how they are.
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I'll let you know. I'll most likely be making my own from now on. Just wanted to get me moving, and this will do it. I'll use it probably this weekend.
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I'll let you know. I'll most likely be making my own from now on. Just wanted to get me moving, and this will do it. I'll use it probably this weekend.
Cool. Check out the "Brines and Marinades" section (bet you already have) for some homemade brines!
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Just got the briner jr from Cabelas today. Yeah it's expensive for what you get, but it fills a need. Can't wait it use it this weekend
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I know this is an old thread. Just wanted to give it credit. I just ordered the Briner and Briner Jr. Looking forward to brining future butts and turkeys.
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Great, Joe! I use my Briner Jr. a LOT, but don't have the big one (yet). Finding the fridge real estate for that big rascal is hard! ???
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I am convinced and intend to pickup one tomorrow as they show a store in Wichita stocking them. However, I read this on the website- "Brining will reduce cooking times, up to 30%. Use a meat thermometer to avoid overcooking." Any thoughts on cooking time reduction calculations?
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The briner is a great tool. Every time i make poultry i brine. Very simple recipe, 1 gallon of cold water, 1 cup of kosher salt and 1 cup of brown sugar. Thats the base you can add any other non salt product.
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I am convinced and intend to pickup one tomorrow as they show a store in Wichita stocking them. However, I read this on the website- "Brining will reduce cooking times, up to 30%. Use a meat thermometer to avoid overcooking." Any thoughts on cooking time reduction calculations?
I saw that on their website, too, but think it's hype. I think there is a small reduction in cooking time, with brined meat, but it's not 30%. Maybe 5-10%? And, that's not consistent - just like any other smoke times we try to nail-down! As always, I allow for the max time I've experienced, brine or no brine.
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I have a mini fridge in the garage which hasn't been used for years that will fit the normal size Briner. My wife is happy that I will finally use it.
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I have a mini fridge in the garage which hasn't been used for years...
An "unused" beer fridge? How's that happen?? lol! ;D ;D
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Tony - it is pretty funny. We recently moved. Totally forgot about it until I moved a bunch of boxes that was hiding it. :P
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Well, we'll have to give you "pass" then, Joe! Can't use what you forgot you had!! ;D ;D