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How to Brine Meat and the Science Behind it (Dry and wet Brining)

In this video I talk about how to brine meat to add flavour, moisture and texture to your next BBQ cookout. My BBQ Essentials Buying Guide: Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ): Meater website: https://www.jdoqocy.com/click-1001514... Get the MEATER on Amazon: https://amzn.to/3e7Dz7E Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): https://amzn.to/37ROmSi Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): https://amzn.to/3jFfSVq Tongs (click click! I like the silicon ones because they don't mess up the bark as much): https://amzn.to/2HR80Tq Set of Good BBQ Knives: https://amzn.to/34HQoTk Bread Knife (Your workhorse for slicing brisket): https://amzn.to/3kHSkke Cutting board (get a big one with juice channels, trust me): https://amzn.to/2JesAhj Cotton and black nitrile gloves (use them both for heat + liquid protection): https://amzn.to/31Vly7Y https://amzn.to/31WPIaO Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): https://amzn.to/37RXEOa Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): https://amzn.to/2HMsYDe Butcher paper (also for wrapping): https://amzn.to/2HQUgbl Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): https://amzn.to/35Kc00x Wood chips (for electric smokers): https://amzn.to/2TBG2xL Pellets (for pellet grills): https://amzn.to/3mAnk6i Rules of Thumb: 1 cup of salt per gallon of water Brine for 1 hour per pound of meat Texas Techno by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/ TC 8/15/19

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