Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats. ► PRINT RECIPE: https://www.atbbq.com/thesauce/how-to-make-a-basic-brine/ RECIPE COOKED ON: https://www.atbbq.com/hestan-cue-smart-countertop-induction-burner-cooktop.html SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/2SeudNq WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM ________________________________________________ ** CHEF TOM’S TOP PICKS ** BEST PELLET GRILL: null BEST CHARCOAL GRILL: null BEST GAS GRILL: https://bit.ly/3ydVaER KITCHEN TOOLS: null GEAR: null _________________________________________________ ** FOLLOW US ** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson TIKTOK: @allthingsbbq PINTEREST: @allthingsbbq How to Make a Basic Brine 00:00 How to make a basic brine 00:53 Start with water and salt 01:07 Customize your brine 01:38 Get your ratios right 02:56 Bring the brine to a boil 03:55 Combine ice and hot brine into the briner bucket 04:33 Add your protein to the briner bucket 04:46 How long should you brine? 05:06 Pull the meat and season them up 05:52 Send the meat to the grill 06:23 Slice them up and enjoy 07:24 Like and subscribe