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Post Time: 2025-08-21

The Why part is simple: it adds flavor and moisture to your proteins before you cook them. 🌿🧄This is especially useful for lean, less-fatty meats like turkey, lean pork, brisket, and game meat. Here's @cheftomjackson's rule of thumb — brine for roughly an hour for every pound and a half of meat. For a 16 pound turkey, that's about a twelve hour brine, or overnight. Watch the full reel to learn more about brining and how you can customize the flavors of your meat with the brine you use. 🍗✨ — After you watch, head to our complete Turkey Guide on ATBBQ.com. Link in bio 🔗, where we've curated everything we know about turkey in one place (recipes, techniques, tools, and flavors... yep, that includes a wide selection of brines). 🦃 — #ATBBQ

What Is Brining And Why Should You Do It? 🧂💧🍗 For Country: United States. City: Little Rock, Newark, Paterson, Pearland, Richmond

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