Pickled ginger water, about 1 gallon/3.785 litres. And then a less salty brine to cover. Put in the refrigerator. For about 1 hour per pound, but not more than 25 hours. And then get ready to smoke it. Smaller, less than 18 lbs/9 kilos, is better. We are having a smaller party this year, so it won’t be a problem. Anyway, I have an 8 pound brisket as well. MMMMMMMMMM
This isn’t what brine is! This isn’t how brine works! It’s possibly a marinade but you don’t swig down a big spoonful of marinade! Would you chug italian dressing?
C about 2 years ago
Better living through chemistry
ronaldspence about 2 years ago
well, at least somethimg Adam does makes her timgle!
catchup about 2 years ago
How can brine be delicious? Brine is salt water!
SHIVA about 2 years ago
Eventually, Lardo will put everyone in the ER!!!
mccollunsky about 2 years ago
It’s so secret even he doesn’t know
Uncle Kenny about 2 years ago
I don’t know about turkey brine, but the secret ingredients of my prize-winning chili are beer and black strap molasses.
seanfear about 2 years ago
i bet she’ll get jealous and over protective for him from now on
nosirrom about 2 years ago
Tingling eyebrows, sounds like Adam’s secret ingredient causes nerve damage.
dlkrueger33 almost 2 years ago
I’ll bet there is coffee in there.
Susan00100 almost 2 years ago
What’s brine is mine!!
johnjoyce almost 2 years ago
Eyebrows tingling?! Sounds like a side effect listed on a drug insert.
bbenoit almost 2 years ago
Magic mushrooms?
vaughnrl2003 Premium Member almost 2 years ago
Cocaine sauce?
CeceliaWD Premium Member almost 2 years ago
Coffee
Gym Sock Nose Guy almost 2 years ago
My eyebrows usually tingle when I taste something bad. Laura should see a doctor. Or maybe I should…
Doctor Toon almost 2 years ago
If he’s using my Nuclear Coffee, the turkey might reanimate
trainnut1956 almost 2 years ago
The secret ingredient is whiskey
cuzinron47 almost 2 years ago
So pickled turkey, I guess that’s an improvement.
jbarnes almost 2 years ago
Drano, perhaps?
raybarb44 almost 2 years ago
Probably Love…..
assrdood almost 2 years ago
Hope he washed his hands!
norphos almost 2 years ago
So the Mom and Daughter both have “Cap’n Crunch” syndrome: Their eyebrows hover in front of their hair instead of being attached to their foreheads.
Teto85 Premium Member almost 2 years ago
Pickled ginger water, about 1 gallon/3.785 litres. And then a less salty brine to cover. Put in the refrigerator. For about 1 hour per pound, but not more than 25 hours. And then get ready to smoke it. Smaller, less than 18 lbs/9 kilos, is better. We are having a smaller party this year, so it won’t be a problem. Anyway, I have an 8 pound brisket as well. MMMMMMMMMM
brigidkeely almost 2 years ago
This isn’t what brine is! This isn’t how brine works! It’s possibly a marinade but you don’t swig down a big spoonful of marinade! Would you chug italian dressing?
mistercatworks 9 months ago
Salt