Smoked meat offers a delicious flavor and pull-apart tenderness that’s not achieved using other cooking methods like grilling or baking. As your smoking chunks heat up, they’ll release flavorful smoke that’s absorbed into the meat. While using the right smoking chunks alone can offer a delicious flavor, however, you can enhance the flavor of your smoked meat by brining it.

What Is Brining?

Brining is a food flavoring process that involves soaking food in a solution of saltwater, as well as other seasonings if desired, for a period of one to 24 hours. It’s called “brining” because it typically uses brine, which is saline water with a high concentration of salt. While salt content varies, it’s not uncommon for pitmasters to create and use brine containing up to 25% salt. Of course, you can make your brine more or less salty, but the defining characteristic of brining is that it involves soaking water in saltwater for a long period of time.

Brining vs Marinating

Because they both involve soaking food in a liquid-based flavoring solution, many people assume that brining and marinating are the same. However, brining is not the same as marinating. The key difference between these two food flavoring processes is that brining involves the use of saltwater, whereas marinating involves the use of marinade. Brine, of course, is saltwater either with or without added seasonings, while marinade consists of a variety of oils, herbs, spices and other seasonings.

Brining Makes Smoked Meat More Juicy

Before adding your meat to your smoker, consider brining it first. Whether you’re smoking a beef brisket, ribs, chicken breasts, fish or any meat, it will taste better if you allow it to brine for at least a few hours. One of the ways in which brining enhances the flavor of smoked meat is by increasing its moisture content. It’s not uncommon for meat to dry out when smoked. If you aren’t careful and regularly check your meat, you may inadvertently smoke it for too long. As your meat continues to cook inside the smoker, its flavorful juices will evaporate. The end result is dry, less-flavorful meat.

For juicy and delicious smoked meat, you should use brine. Even if you soak it for one or two hours, that’s still more than enough time for your meat to absorb the saltwater. You can then add your meat to your smoker and allow it to smoke as normal. The additional moisture content offered by the brine will prevent your meat from drying out, which almost always means better flavor as well as tenderness.

Brining Allows Meat to Absorb More Smoke

Another way in which brining can enhance the flavor of smoked meat is by allowing meat to absorb more smoke. Smoked meat receives its unique, smokey flavor from smoke created by the smoldering wood or wood chunks for smoking. Once the wood begins to heat up — though not necessarily ignite and burn — it will smolder while releasing flavorful smoke that fills the inside of your smoker. Some of this smoke will be absorbed by your meat, while the rest will either linger inside your smoker or escape out through an open damper vent.

But your meat will absorb more flavorful smoke from the smoldering wood if you brine it beforehand. As previously mentioned, brining increases the moisture content of meat. In doing so, it allows meat to absorb more smoke. The saltwater inside your meat will catch and hold the smoke compounds, allowing for a superior level of flavor.

Brining Regulates Cooking Temperature

You’ll have an easier time controlling the temperature at which your meat smokes if you brine it beforehand. When you brine meat, you’ll evenly distribute moisture throughout the tissue. As a result, all parts of your meat will have roughly the same moisture content. If you don’t brine your meat before smoking it, some parts will have more moisture than others. And because of the moisture nuances, your meat may cook unevenly.

Brining helps to regulate the cooking temperature by distributing moisture throughout your meat. Since all parts of the brined meat have the same moisture content, it will cook more evenly. Not only does will this prevent your meat from drying out or burning; it prevents flavorful juices from being lost.

How to Brine Meat Before Smoking

Now that you know the benefits of brining, you might be wondering how exactly to brine meat before smoking it. The great thing about brining is that it’s super easy and requires only a few basic items, which you probably already have somewhere in your kitchen. Even if you’re never brined meat before, you shouldn’t encounter any trouble if you follow these steps.

Here are the basic steps to brining meat before smoking:

  1. Prepare your brine by mixing 1 cup of kosher salt per 1 gallon of water.
  2. After thoroughly mixing the saltwater solution, pour it into a large casserole dish.
  3. If desired, add and mix in other seasonings.
  4. Add your meat to the brine-filled casserole dish, ensuring that your meat is completely submerged in the saltwater solution.
  5. Place a lid — or aluminum foil if you don’t have a lid — over the casserole dish and transfer the dish to your refrigerator.
  6. The length at which you should brine meat varies depending on the type of meat you are smoking as well as its weight. A good rule of thumb, however, is to allow meat to brine for one hour per pound of weight, with a maximum brine time of no more than 24 hours. If you’re smoking a 5-pound beef brisket, for example, leave it in the refrigerator for five hours.
  7. After allowing your meat to brine for an appropriate amount of time, remove it from the refrigerator and place it in your smoker.
  8. Continue to smoke your meat as usual, after which you can enjoy its delicious flavor.

Other Ways to Enhance the Flavor of Your Smoked Meat

In addition to brining, there are other ways to enhance the flavor of your smoked meat. For starters, choose a variety of smoking chunks that complements the type of meat you intend to smoke. Hickory, for instance, is a popular choice for smoked beef. It offers a sweet bacon-like flavor that works well with beef. For pork, you may want to use white oak smoking chunks. White oak is considered the most versatile variety of smoking chunks. It’s relatively mild with a distinct smokey flavor and aroma.

You can also enhance the flavor of your smoked meat by keeping the damper vents mostly closed. Contrary to what some people believe, you can’t smoke meat with all the damper vents completely closed. If they are fully closed, oxygen won’t be able to enter the fuel compartment of your smoker, meaning your smoking chunks will stop smoldering. With that said, the damper vents shouldn’t be fully open either. If they are open all the way, you’ll lose a substantial amount of flavorful smoke. For the best flavor when smoking meat, adjust the damper vents so that they about 75% to 90% closed.

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