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I'm sold on brining...

Now I know that the Big Green Egg is awesome at cooking without drying out the meat, but that dose little on it's own to impart flavor (aside from the smoky flavor of burning lump and/or wood). Brining on the other hand adds even more moisture with the added benefit of infusing the flavors of your choice into the meat. This video is of the 8lb bone in turkey breast I smoked yesterday 20 minutes into it's 30 minute rest. My 7 year old is sold as well, before I began brining and cooking turkey on the BGE he didn't like turkey... now he begs me to make it.

Every time my elbow bends my mouth flies open.


  • +1 for me. Huge difference.

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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • SkiddymarkerSkiddymarker Posts: 7,271
    Nice - brining dose make it "gooder" as my 4 year old grandson says. Not sure of other's experience, but to me pork loin is much different when brined. Turkey looks excellent!

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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