BASIC BRINE FOR SMOKED MEAT RECIPES

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BASIC PORK BRINE | WILLIAMS SONOMA



Basic Pork Brine | Williams Sonoma image

<p>Brining pork chops, even for a short time, provides a little wiggle room on doneness. If you cook the meat for a minute or so too long, the brine will help keep the pork moist. After placing the pork in the brine, refrigerate until ready to cook.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 servings

Number Of Ingredients 8

6 cups water&nbsp;
1/4 cup cider vinegar&nbsp;
1/4 cup firmly packed brown sugar&nbsp;
1 tsp. dried thyme&nbsp;
1 tsp. juniper berries (optional)&nbsp;
1/8 tsp. red pepper flakes&nbsp;
2 Tbs. kosher salt&nbsp;&nbsp;
1 Tbs. freshly ground black pepper&nbsp;

Steps:

  • In a large bowl, combine the water, vinegar, sugar, thyme, juniper berries, red pepper flakes, salt and black pepper, and stir until the sugar and salt dissolve. Use immediately. Makes about 6 1/2 cups, or enough for 4 to 6 pork chops.
  • Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).

SMOKED BEEF TENDERLOIN - LEARN TO SMOKE MEAT WITH JEFF ...



Smoked Beef Tenderloin - Learn to Smoke Meat with Jeff ... image

We did this smoked beef tenderloin for Christmas but it's a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender and full of great beefy flavor.

Provided by Jeff Phillips

Prep Time 15 minutes

Cook Time 120 minutes

Number Of Ingredients 4

1 whole Beef tenderloin (about 4 lbs average)
1 TBS Coarse kosher salt
1 TBS Vegetable or olive oil
¼ cup Jeff's Texas style rub

Steps:

  • Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
  • Place the meat into the fridge overnight (about 12 hours)
  • Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
  • Season all sides of the tenderloin with Jeff's Texas style rub
  • Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
  • Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
  • When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
  • Slice into ¾ inch steaks and serve immediately.

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BASIC PORK BRINE | WILLIAMS SONOMA
<p>Brining pork chops, even for a short time, provides a little wiggle room on doneness. If you cook the meat for a minute or so too long, the brine will help keep the pork moist. After placing the pork in the brine, refrigerate until ready to cook.</p>
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  • Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
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