Brining is like therapy for your pork chop. A gentle nudge that says, “Hey buddy, let’s make you juicier, saltier, and the talk of the smoker.” Whether you’re dry-brining a steak, wet-brining a turkey, or injecting a pork butt with enough liquid to qualify as a water balloon, we’re here to walk you through it—all with a heavy sprinkle of Those Florida Guys magic.
What Even Is Brining?
Brining is the act of introducing salt (and sometimes sugar, acid, and flavor) into your meat to:
- Retain moisture
- Improve texture
- Add FLAVOR
Think of it as preseason training for your protein—except instead of wind sprints, it’s soaking in a salty hot tub of happiness.
The Four Horsemen of Brining
Wet Brining
aka The Meat Jacuzzi Method
What it is:
Meat soaks in a saltwater solution. Salt breaks down muscle proteins, allowing the meat to absorb moisture and flavor.
Best for:
- Poultry (chicken, turkey)
- Pork chops
- Lean cuts like loin or tenderloin
- Anything that’s known to dry out faster than Florida sunburn
Time:
- Poultry: 4–12 hours
- Pork: 6–24 hours
- Fish: 30 minutes to 1 hour (don’t push it or you’ll end up with ceviche)
Pro Tip Rub:
Throw a couple tablespoons of Fin & Fowl into your brine for citrus-chipotle depth. Want something with more kick? Try Sunburn—the habanero heat mellows into something magical in water.
Dry Brining (aka The Salt Rubdown)
What it is:
Salt (and seasoning) is rubbed directly onto the meat and left to sit uncovered in the fridge. No water, no mess, just meat sweating out its insecurities and reabsorbing glory. We recommend using a wire rack with a tray underneath to catch drips.
Best for:
- Steaks
- Brisket
- Pork shoulder
- Whole chickens or spatchcocked birds
Time:
- Steaks & chops: 1–4 hours
- Larger cuts: Overnight or up to 24 hours
Pro Tip Rub:
Use Steak Shake on beef—it’s rustic, briny, and packed with smoked salt and dill that just gets better the longer it hangs out.
For chicken or pork, go with a combo of All Purp and Gulf BBQ—orange, ginger, cayenne, and brown sugar, paprika, mustard -it’s a lights out combo that shouldn’t be slept on.
Injecting
aka Meat BBL Surgery
What it is:
You take a fat needle. You fill it with seasoned liquid (salt, broth, citrus, butter, or other dark arts). You shoot it right into the meat like a backyard BBQ med student. Careful, it will spit back out on you -ask us how we know.
Best for:
- Large cuts like brisket, pork butt, turkey
- Tough cuts that need help from the inside out
- Anyone trying to impress a father-in-law
Time:
- Inject right before cooking or up to 12 hours in advance
Pro Tip Rub:
Use a spice grinder to finely grind whatever rub you are using on the exterior and add the dust to your injection solution -this will carry the flavors through from the bark to the interior bite.
Marinating
aka Flavored Brine’s Fancy Cousin
What it is:
Like wet brining, but with more emphasis on flavor than moisture. Marinades often include acid (vinegar, citrus, wine) that breaks down proteins and adds zip.
Best for:
- Chicken thighs
- Skirt/flank steak
- Veggies, tofu (yes, we know)
- Shrimp, fish
Time:
- Thin cuts: 30 minutes to 2 hours
- Thicker cuts: 4–8 hours
- Acidic marinades: Don’t overdo it or you’ll end up with rubbery regrets
Pro Tip Rub:
Mix Gulf BBQ with orange juice, olive oil, and a little vinegar for a tangy, tropical marinade that’s just Florida enough.
Add Cherry Kiss for sweet-heat fruit vibes—great on wings, ribs, or grilled shrimp.
Storage Tips After Brining
- Always rinse wet-brined meat if the brine was heavy on salt. (Don’t rinse if using dry brine or rub-only.)
- Pat dry before cooking for a crispy crust.
- Store brined meat in the fridge, covered or uncovered depending on texture goals.
- Cook within 24 hours of brining unless you’re freezing it.
Final Thoughts from the Swamp
Brining is like giving your meat a pep talk before the big game. Whether it’s soaking in a salt bath, getting a dry rubdown, or getting poked full of juicy flavor, it’s all about making every bite better. And when you pair those techniques with the right rub from Those Florida Guys, you’re not just cooking—you’re becoming a BBQ warrior!