Smokin-It User Forum!
Recipes => Brines, Marinades & Injections => Topic started by: raymillsus on October 12, 2017, 04:30:40 PM
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Anyone ever try one of these. I personally think the worst part of Brining is figuring out the damn container to do it in. This seems like a great option for the container challenged as myself.
http://www.cabelas.com/product/THE-BRINER/1770468.uts?slotId=6#tabsCollection
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I have the Briner Jr. and find it very useful. It fits in the fridge, too, without taking up too much real estate, which is helpful. Necessary? No, but helpful, and it holds your meat under the surface of the brine, which is good.
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Thanks for posting this. I may look into this. I am constantly struggling to find a big enough pot in the kitchen for brining.
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I never have enough spare room in the frig for brining containers. I have a couple sizes of ice chests that work for everything from pork butts to turkeys.
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FYI, amazon has them for a few bucks cheaper (shocking, I know), and of course free shipping with prime. Here's a link to the Jr:
https://www.amazon.com/The-Briner-Jr-TB1201/dp/B00F1Z7DPE
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Everyone that has the Briner seems to love it. It's a great product. I actually use these food-service style containers/lids made by either Rubbermaid or Cambro, and I have a few different sizes and shapes for different food items. You do have to find creative ways to weight down the meat though. The 12-quart square also serves dual purpose for me as a sous vide vessel.
https://www.amazon.com/dp/B01FVNI6WO/_encoding=UTF8?coliid=I3NUU52YUHEFCI&colid=N7Z26Y88JG2O&th=1
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Sounds like thumbs up all the way around. I have alot of snake oil in my cabinets that I should just toss but I still hold out hope as I spent good money on them. :)
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Everyone that has the Briner seems to love it. It's a great product. I actually use these food-service style containers/lids made by either Rubbermaid or Cambro, and I have a few different sizes and shapes for different food items. You do have to find creative ways to weight down the meat though. The 12-quart square also serves dual purpose for me as a sous vide vessel.
https://www.amazon.com/dp/B01FVNI6WO/_encoding=UTF8?coliid=I3NUU52YUHEFCI&colid=N7Z26Y88JG2O&th=1
What are the dimensions of this particular container and what was your creative way to keep the meat submerged?
I am looking for something for a 14-15 pound turkey.
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What are the dimensions of this particular container
http://www.rubbermaidcommercial.com/rcp/products/detail.jsp?rcpNum=6312
I posted and then removed this, but I've decided the dimensions look correct and the picture has to be wrong. The model number matches perfectly. Seems like an odd mistake for rubbermaid to make on their site.
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What are the dimensions of this particular container
http://www.rubbermaidcommercial.com/rcp/products/detail.jsp?rcpNum=6312
I posted and then removed this, but I've decided the dimensions look correct and the picture has to be wrong. The model number matches perfectly. Seems like an odd mistake for rubbermaid to make on their site.
Larry, you are correct. The picture shows an 18 quart square. The Specifications are for a 12 quart square. The chart at the bottom of the page give dimensions for their whole line of square containers, and would be a better reference. The 22 quart will work for a 14 pound Turkey. 22 quarts equals 5.5 gallons, and a 5 gallon bucket will hold just about any size turkey, even 20+ pounds. You might be able to get away with the 18 quart (4.5 gallons) for a 14 pound turkey.
For Turkey, I use a food-safe 5-gallon bucket such as these (make sure you get a lid).
https://www.amazon.com/Gallon-White-Bucket-Lid-Durable/dp/B00A1LUFEY/ref=sr_1_2?ie=UTF8&qid=1510757953&sr=8-2&keywords=food+grade+bucket+5+gallon&dpID=31jXYGERHkL&preST=_SY300_QL70_&dpSrc=srch
https://www.webstaurantstore.com/cambro-pwb22148-22-qt-customizable-poly-pail-bucket-with-handle/214PWB22.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAiA6K_QBRA8EiwASvtjZXPAYXF1QTVyck-Pml7g8K4Ba5xXYAI0s4hiwOxl-2ZNPRowG-EgOxoCb54QAvD_BwE
I use this for all sizes of turkeys, I've done up to 22 pounds no problem (for roasting, not smoking). Since it is food safe, you can brine right in the bucket. Make your brine double strength, and add ice. No need to refrigerate then for overnight. Just put it in a cool place like a basement, garage or porch. Or, you can put your turkey into a brining bag with your regular strength brine, close it up, and add ice in the bucket around the brining bag. Or what I do, because those brining bags are expensive, I buy the Reynolds Turkey Roasting bags at the grocery store that come 2 to a bag, and I use both bags, to put my turkey and brine in. Much cheaper, and I've never had one fail. I like having the handle on the bucket, because between the turkey, the brine, and ice, it gets really heavy.
I don't find it necessary to weight turkey down at all. Put the turkey in the bucket or brining container neck side down. All that might stick out of the water will be the end bones of the legs, and maybe a tiny tip of the breast plate or a little bit of the tail/back. No need for those to be submerged. For things I do weight down, you can fill food safe containers with water or ice, and place them on top. Things like ziplock storage containers, or ziplock bags. I try to avoid anything metal.
Note: for several years I brined my turkeys directly in a plain old 5 gallon bucket (non-food-safe). This works fine... as long as you use a brining bag or the oven bags... and they do not break. Mine never broke. If they break, that plasticy taste might get into your turkey. And probably some bad chemicals too. I'm ashamed to admit for a couple years, I brined in regular buckets directly (without the bags), and I'm alive to tell about it. I didn't notice any plasticy taste, but I would definitely not recommend it. That was back in the days when people weren't so smart.
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If you want to be overwhelmed by all of the shapes and sizes of food storage containers, here's a good place to look, and good prices. Not sure what shipping is though. I've ordered from this place before.
https://www.webstaurantstore.com/3087/food-storage-containers.html
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Thanks guys. Rubber Maids picture was throwing me off
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I can tell you that the Briner bucket is amazing. I like the locking plate to keep foot submerged. I think that is really the game changer on this. If you do not care about keeping food submerged plenty of other options out there.
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I don't have them but the Briner and Briner Jr with the locking plate do seem nice for a little extra money. If you have a Cabela's nearby, you can ship free to store if they are not in stock at the store.
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I have both sizes of the Briner and can't recommend them highly enough. The hold-down plate is a huge plus. I got them w/free shipping from Cabela's with some wood pellets to qualify ($99+). Pellets and Briners were both on sale at the time.
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Picked up the 22qt Briner "on sale" from Cabela's website and plan to use it with this years Thanksgiving Turkey Brine.
It's a really nice way to keep any amount/size of meat under brine with the adjustable level disc ....really cool design and I wish I had one years ago....oh well, moving forward it's a keeper!
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So quick question I have read on here that you can brine a turkey that has a 3-4% solution. THe one I bought (Wife bought) is 8% I have never brined a prebrined turkey. But here is my plan.
I bought Cabelas Poultrey brine mix (Honey one)
Says to brine for 24 hrs I will put it in the briner for 24ishhrs
Before putting it on the #3 my plan was to rinse it, rub it with Dizzy Pig's Mad Max Turkey rub.
Use Peacan, Cherry, and Peach wood for the smoke (read that is a great combination) I do have Hickory and Tequila/Jimbeam barrel too.
Put my ice bags on the breasts for 20 min or so to chil down the breasts. (I do this as I think they need to be colder so allow the dark meat to get to temp first.
IT in the breasts gets to 165 thigh is 175
Smoke at 225 until 140 it then crank up to 250?
We are doing this at the campgrounds so what I have will be limited but thoughts on this plan? The brineing and wood choice are, kind of, only thing that has me concerned. The solution is double what I have read on here is ok to brine at. And I have never used any of the woods that I bought that I read on here. :) I am going to put the bird in the brine tomorrow morning. and that will do it I think. All the wood I have is from Fruita Wood chunks.
Thanks for your help here. I know I may be overthinking this and if so just tell me to stop overthinking it. I am a big boy and can take it.
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Good morning Ray ...
I'm going down the same road you are with a pre-brined 8.36lb young turkey this Thanksgiving
Mine was free with a $100. purchase at the grocery store a few weeks back. Reading the label the bird was injected with 9.5% of broth,salt, sodium phosphate, sugar and flavoring....humm ... but contains no gluten or MSG ... Praise The Lord and pass the gravy!
My plan is to brine the bird for 8 hours using 1 cup of Kosher salt and 1 cup of cane white sugar and that's it. Then wash and rinse well, dry with paper towels and put back in refrigerator to air dry overnight. TG morning, I'll pull the bird early and liberally sprinkle inside out with a mix of black pepper and sweet paprika, but no more salt or any oils or other binders. I'll stuff the cavity with apples/oranges/onions all quartered to fill'er up.
Smoking will be @250 for how ever long it takes to get to 165 internal with both thighs and breast probed and monitored. The only addition to the smoker will be an aluminum boat with apples/oranges/onions again quartered and with a small amount of water to start. The fruit will caramelize and add to the wood flavoring. My wood choices are a mix of pecan and peach wood.
I too tend to overthink things but simple seems to work really well in these smokers as I'm proof of it...lol
Happy Thanksgiving Ray!
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Good morning Ray ...
I'm going down the same road you are with a pre-brined 8.36lb young turkey this Thanksgiving
Mine was free with a $100. purchase at the grocery store a few weeks back. Reading the label the bird was injected with 9.5% of broth,salt, sodium phosphate, sugar and flavoring....humm ... but contains no gluten or MSG ... Praise The Lord and pass the gravy!
My plan is to brine the bird for 8 hours using 1 cup of Kosher salt and 1 cup of cane white sugar and that's it. Then wash and rinse well, dry with paper towels and put back in refrigerator to air dry overnight. TG morning, I'll pull the bird early and liberally sprinkle inside out with a mix of black pepper and sweet paprika, but no more salt or any oils or other binders. I'll stuff the cavity with apples/oranges/onions all quartered to fill'er up.
Smoking will be @250 for how ever long it takes to get to 165 internal with both thighs and breast probed and monitored. The only addition to the smoker will be an aluminum boat with apples/oranges/onions again quartered and with a small amount of water to start. The fruit will caramelize and add to the wood flavoring. My wood choices are a mix of pecan and peach wood.
I too tend to overthink things but simple seems to work really well in these smokers as I'm proof of it...lol
Happy Thanksgiving Ray!
Happy thanks giving to you too Gent.
I think I am going to go ahead and brine for the 24 hrs as re-reading the jar it says "For atleast 24 hrs" to me that means it is not real strong. But the other folks are also doing turkeys at the campgrounds by means of Frying them. If ours does not turn out we will still eat :) Brining an already injected turkey is really new to me as I have always been told never do it unless fresh. But Everything i have followed here has been spot on. I am still reading. :)
Thanks for your reply.
-Ray
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There are many more cost effective ways to brine something. It is expensive for a moulded piece of plastic. That being said, I have both sizes and love them. If your budget permits, they are a nice addition for this hobby.
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Do you have a deli or restaurant in your neighborhood? Maybe even a grocery store? A deli a few blocks from my house occasionally advertises stacks and stacks of pickle buckets available... for free. These are 5 gallon buckets that their pickles come in, so they are food safe, have lids, and are FREE! You could talk to someone at your grocery deli, or neighborhood restaurant or cafe, school cafeteria, (or anyone you know in hospitality or food service) and see if they throw away large food buckets. Small neighborhood places are more likely to happily save these for you. Food service has many things in these buckets besides pickles, like mayo etc., and they throw them away.
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The Cabelas Brine mix in with the Peach, peacan, and Cherry wood made an amazing turkey. Problem with it is no one ate the ham or the other Deep fried turkey. Which meant there was no left overs for samiches. :D That honey poultry Brine from Cabelas is actually really good. Just wanted to give an update I put it in the brine about 7pm on Tuesday night. Pulled it out of the brine at 9am on Thanksgiving. it was amazing.
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That honey poultry Brine from Cabelas is actually really good. Just wanted to give an update I put it in the brine about 7pm on Tuesday night. Pulled it out of the brine at 9am on Thanksgiving. it was amazing.
So about a day and a half in the brine? Seems like a long time.