PitmasterX’s Classic Brine Recipe

wet brine

Brining is a century or even millennium old technique to make your meat more tender, flavorful and storable for longer periods of time. This brine is the basic brine that I will use in many of my recipes and is suitable for chicken, pork, lamb and beef.
This brine recipe is the batch that i use for any large cut of beef. You could brine a piece of meat till around 5 kg with this recipe. Adds lots flavor.

Prep Time 5 mins
Course Chicken, Thanksgiving
Cuisine American, Holidays


  • 100 ml warm water
  • 50 grams fine kitchen salt
  • 25 grams sugar
  • 4 juniper berry's
  • 2 bay leaves
  • 10 pepper corns
  • 3 cloves
  • 900 ml cold water


  • Take a skillet and heat up 100ml water.
  • When the water is warm, add the salt, sugar, juniper berries, bay leaves, pepper corns and cloves to the pan. Let this come up to a boil.
  • Add the cold water and take the pan off the heat source.
  • Let it cool down to room temperature. Once all the sugar and salt crystals are dissolved, the brine is done.


Keyword chickenbrine, thanksgiving, Turkey, wet brine
Tried this recipe?Let us know how it was!

Big thanks to Kamado Joe for sponsoring this post.
Please return the favor by visiting their website.



Picanha steaks sprayed with msg
Mc Donalds Big Mac sauce
PitmasterX’s Sweet Apple BBQ Sauce
Smoked and deep-fried garlic shrimp recipe
Greek gyros from the rotisserie
Can you make bacon of pork neck?
Homemade whiskey bacon recipe
Chicken Shawarma
Chicken Shawarma recipe
Naked ribs from the smoker
Brisket for the whole family
Brisket for the whole family