Brining (wet brine) for BBQ — how and when do you do it? | The Rub Kitchen
Brining is one of the most effective ways to get juicier and more flavorful meat from the BBQ – and at the same time one of the most underused techniques by home BBQers. The science behind it is simple: salt draws moisture out of the meat, dissolves proteins, and the meat reabsorbs the brine – including all the flavors you've added. The result is meat that retains more moisture during cooking.
Wet brine vs. dry brine – what's the difference?
- Wet brine – meat is submerged in a saltwater solution. Suitable for whole poultry, large cuts of pork, and fish. Actually adds moisture to the meat.
- Dry brine – meat is rubbed with salt (and optionally herbs) and placed uncovered in the refrigerator. The salt draws out moisture, which is then reabsorbed. Creates a drier exterior – better for bark and crispy skin. → Dry brine explained
For BBQ, the rule of thumb is: dry brine for meat with skin (chicken, turkey) and for steaks. Wet brine for whole poultry you want to infuse with flavor (turkey for holidays) and for pork chops that dry out quickly.
Basic wet brine recipe
The basic ratio for a wet brine:
- 30–60g salt per liter of water – 3–6% salt solution. For poultry: 30–40g/L (lighter). For pork: 40–60g/L.
- Optional: 20–30g sugar per liter – helps with browning and softens the saltiness
- Aromatics of choice: garlic, peppercorns, bay leaf, thyme, rosemary, lemon peel
Preparation: Dissolve the salt (and sugar) in some boiling water. Add the rest of the water cold. The brine must be completely cold before you place the meat in it – never brine warm. Ensure the meat is fully submerged – use a plate or weight if it floats.
Brining times per type of meat
| Meat | Brine concentration | Time |
|---|---|---|
| Bone-in chicken thighs | 30g/L | 2–4 hours |
| Whole chicken | 40g/L | 4–8 hours |
| Whole turkey | 40g/L | 12–24 hours |
| Pork chops | 40g/L | 2–4 hours |
| Pork tenderloin | 40g/L | 1–2 hours |
| Salmon (fillet) | 30g/L | 30–60 minutes |
Brining for too long will result in an overly salty, rubbery texture. Stick to the recommended times.
After brining
- Rinse – rinse the meat under cold water after brining. This removes excess salt from the outside.
- Dry – pat dry with paper towels. A dry surface allows for a better Maillard reaction (browning).
- Add rub – do not add extra salt to the rub after brining – the meat is already sufficiently seasoned. Use a rub with no or very little salt.
- Grill immediately or rest – for crispy skin: place the brined poultry uncovered in the refrigerator for 1–2 hours after rinsing. The surface will dry further, resulting in better skin.
Flavor brines
The brine is also an opportunity to infuse flavor deep into the meat – further than a rub ever can:
- Chicken with citrus-garlic brine: basic brine + lemon zest + 4 cloves garlic + thyme
- Turkey with apple cider brine: replace 50% of the water with apple juice or apple cider
- Pork with gin-juniper berry brine: basic brine + juniper berries + bay leaf + black pepper