Want to add even more flavor to your meats—and keep them juicy while you're at it? Try brining before you barbecue!

Brining is the process of soaking meat in a saltwater solution to help it retain moisture and boost flavor. It’s one of those simple, often overlooked techniques that can make a big difference—especially when it comes to barbecue. Whether you're grilling over high heat or going for a low and slow smoke, a well-timed brine can help lean cuts stay juicy, flavorful and more forgiving on the grill.

Brining isn’t something you need to do every time you barbecue, but when it fits the cut and the cook, it can give you that extra edge. Below, we cover some of brining basics.

What Is Brining?

Brining is the process of soaking meat in a saltwater solution (sometimes with sugar, herbs and spices) before cooking. It’s a pre-cook seasoning method that deeply hydrates the meat and helps lock in moisture when it hits the heat.

The salt in the brine changes the structure of muscle proteins in the meat, allowing them to absorb and retain more water. This means when you toss that pork chop or turkey on the grill or smoker, it loses less moisture during cooking. The result? Juicier, more flavorful barbecue—even if you overshoot your temps a bit.

Why Brining Belongs in Your BBQ Toolkit

Grilling and smoking bring the heat—and that’s exactly the challenge. Dry-heat cooking is perfect for developing bark, caramelization and rich smoke flavor, but it can also zap moisture from lean cuts if you're not careful. That’s where brining comes in.

A good brine helps meat hold onto its juices, deepens flavor from the inside out and gives you a little wiggle room on the grill—especially during longer cooks. It’s a simple step that pays off big when you’re chasing tender, flavorful barbecue.

What Meats Should You Brine?

Brining works wonders on lean or easily overcooked proteins—the kinds that benefit from a moisture boost before they hit the grates.

Poultry: Whole chickens, turkey, wings, drumsticks—brining is practically a must here. Long smokes can dry out white meat quickly.

Pork: Pork chops, tenderloin and loins take beautifully to brining. Even a pork shoulder can benefit from a brine or dry brine before a long, slow cook.

Seafood: Shrimp or salmon going on cedar planks or a hot grill? A quick brine helps firm texture and keep flavor locked in.

Game meats: If you’re smoking duck, pheasant or venison, a brine can tame gaminess and improve tenderness.

Many kinds and cuts of meat work well with a brine, however not all need it. Well-marbled beef like ribeye, brisket or short ribs already have enough fat to stay juicy on their own. And with ground meats, you’re better off mixing seasonings directly into the blend for even flavor throughout.

Brining Tips for Smokers and Grillers

• Start with cold water and stir until the salt (and sugar, if using) is fully dissolved. If you heated the water to speed things up, be sure to let the brine cool completely before adding any meat—otherwise, you risk starting the cooking process too early.
• Keep it cold the entire time. Once the meat is in the brine, it should stay refrigerated for the full soak. Brining at room temperature isn’t safe and can lead to bacterial growth—especially during longer soaks.
• Don’t overdo it. Different meats have different brine times—poultry can go 4–12 hours, pork anywhere from 8 to 24, and seafood often needs just 15–30 minutes. Too long, and the texture can turn mushy or overly salty.
• Rinse and pat dry. After brining, give the meat a quick rinse (especially if the brine had aromatics or sugar), then pat it dry with paper towels. A dry surface helps you get better browning, bark or skin crispness on the grill or smoker.

Brining isn’t just a prep step—it’s a power move. It gives your meat a leg up before it ever hits the grill. And, when paired with the rich, natural flavors from Bear Mountain’s 100% all-natural hardwood pellets, the results are smoky, juicy and downright show-stopping.

So next time you’re planning a cook, consider a brine as your secret weapon. Because great BBQ doesn’t just start with fire—it starts with a plan.