Instructions

1. Add the Kosher salt, sugar, and filtered water to a saucepan and bring them to a slow boil over medium high heat on the stove. Sprinkle in a few favorite dried herbs and seasonings to add extra flavor to the brine. A couple bay leaves or a tablespoon of black peppercorns will infuse the meat with subtle flavor. The Kosher salt must be added by weight since each brand has a different granular size, resulting in more or less salt per cup.

2. Pour the crushed ice into a large plastic tub before pouring the hot concentrated brine from the saucepan onto the ice. Keep your face back as you pour to avoid the large steam cloud this procedure generates.

3. Lower the meat into the brine until it is completely submerged and slide the tub into a refrigerator that maintains temperatures between 35 and 38 degrees Fahrenheit for four hours. This brine can be doubled for eight pounds of meat and eight hours in the refrigerator.

4. Remove the brined meat from the tub and rinse it under cold running water to wash away salt and any dry seasonings. Pat the surface of the meat completely dry with a kitchen towel or paper towels before moving the meat to the smoker.