Brining Container

[BBQ_Bill]

I have gone to dry brining all of my meats.
Purchased a 15-inch wide vacuum food sealer machine.
I weigh out the meat and then measure the kosher salt.
After carefully salting the meat, I bag and pull a tight vacuum on it.
Next, the turkey or packer brisket goes into cold holding until I am ready to smoke it.

[DeusDingo]

FYI if you have a firehouse subs near you, you can buy their old pickle buckets (5 gal) for $2 (assuming you need that much space)

[jlazar]

Thanks to everyone for your comments and ideas. I found I have a container that will easily hold 3 cornish hens (2 shown) and a whole chicken or two or parts. As for turkey, I am leaning towards wet brining using the XL ziploc bags and a cooler. Again, appreciate all the feedback.

[jlazar]

Rosemary brined for 6 hours. 55 min on the Kettle rotisserie at 350. Very moist and tasty. Was a little salty so I think I will cut the amount in the brine next time. Next up will be a whole roaster.