Ingredients:

  • 4 cups (950ml) Water, divided
  • 1/4 cup (50g) Kosher Salt (Diamond Crystal preferred; if using table salt, reduce to 2 tablespoons/35g)
  • 1/4 cup (50g) Granulated Sugar
  • 2 cloves Garlic, smashed
  • 1 tablespoon Black Peppercorns, cracked
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes (optional, for a touch of heat)

Instructions:

  1. In a saucepan, combine 1 cup (240ml) of water, salt, sugar, garlic, peppercorns, thyme, and red pepper flakes (if using).
  2. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
  3. Remove the saucepan from the heat and add the remaining 3 cups (710ml) of cold water. Allow the brine to cool completely to room temperature before adding the meat.
  4. Place the meat in a bowl or zip-top bag. Pour the cooled brine over the meat, ensuring it is fully submerged. If using a bowl, you may need to weigh the meat down with a plate to keep it submerged.
  5. Refrigerate the meat in the brine for the appropriate time: 30 minutes to 1 hour for chicken breasts or pork chops; 2-4 hours for beef steaks (longer for tougher cuts like brisket). Do not brine for longer than the maximum time.
  6. Remove the meat from the brine and discard the brine. Pat the meat completely dry with paper towels. This is crucial for achieving a good sear.
  7. Cook the meat according to your preferred method (grilling, pan-searing, roasting). Remember to account for the salt already in the meat and adjust seasoning accordingly. Use a meat thermometer to ensure the meat reaches the desired internal temperature. Let rest after cooking.