Does cooking the brine first and then cooling it do anything?

[Barrel99]

I never tried boiling the brine first, cooling it and then using it. I always use it directly from filtered tap water. Some recipes call for it. Has anyone tried it or have thoughts on it?

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[SuperDave]

Boiling is simply to dissolve all your solids and open the dried herbs and spices.

[swthorpe]

I have never brought the water to a boil, but I do heat about 3-4quarts of water and add the salt and stir until dissolved.  Then I add the dark brown sugar, stir.   I then add the 3-4quarts to a 2 gallon pitcher and fill with cold water.

[Pork Belly]

You can dissolve salt and sugar with hot water it doesn't have to boil. However when I add solid spices in a brine, like pickling spice mix, bay leaf or Juniper berries I boil them for a few minutes then let them steep to get their full flavor.

Typically I only heat 2 quarts or less then cut that with ice and cold water.

[SuperDave]

You can dissolve salt and sugar with hot water it doesn't have to boil. However when I add solid spices in a brine, like pickling spice mix, bay leaf or Juniper berries I boil them for a few minutes then let them steep to get their full flavor.

Typically I only heat 2 quarts or less then cut that with ice and cold water.

Ed Zachery!

[NDKoze]

I typically only heat 1-2 quarts of water for a 1 gallon brine and 2 for a 2 gallon brine. Then I mix in cold water in ice for the remaining liquid. The ice and water almost instantly cools down my brine so I don't have to wait as long to add my meat.

I don't usually get it to a full boil, but I take it right up to that point where it is about to start boiling.

[DivotMaker]

I never bring to a full boil, either, but a "high simmer," with 1/2 the liquid.  10-15 minutes in the heat to dissolve all the solids, and as Dave says, "open up the spices" (great way to put it)!  Cool with ice for the remaining 1/2.  Much easier mixing with heat.