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Good Brine for Chicken & Pork

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Good Brine    

4 cups hot water   

3/4 cup kosher salt   

3/4 cup dark brown sugar, packed   

1 tablespoon coarsely ground black pepper   

6 bay leaves, crumbled   

1 X 12 oz. bottle/can beer   

1  tray of ice cubes   

2  cups cold water   

Combine the salt, sugar, pepper and bay leaves in a pot and boil for about 15 minutes. Let cool for about 15 minutes and add ice cubes and beer. Put in jug or container in the fridge, it last for months. 

In a ziplock bag add chicken or pork chops and enough brine to cover the meat (let air out of the bag helps). Let the meat sit in the brine at least 6 hours or longer. Remove meat and wash thoroughly to remove the salt. (Very important or the meat will be salty)   Probe and put on the grill, I like to pull my chicken at 170 and pork chops at 150. 

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I've found the important part of the brine solution is the roughly equal parts of salt and sugar (you can even use table sugar and make it work).  Then, throw in any and all spices to your liking.  But the beer should be at least doubled, because that gives you plenty to drink while the meat is soaking.

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