Brine & Marinade
Pick the method, the meat and the weight. It gives you the salt and water, how long it should sit, and a clock that tells you when to pull it so the meat is ready when the pit is.
Arrives December 2026, free for bundle holders
Why it exists
A brine is a ratio and a clock, and both are easy to get wrong. Too long in salt water and a chicken goes spongy. Too short and you have wet meat and nothing else. This does the ratio for the weight in front of you and puts the finish time on a clock.
What it does
Four methods, one tool
Wet brine, dry brine, marinade or injection, each with its own ratios and its own timing.
Salt and water for your weight
The salt in cups and grams, the water in gallons, and the container size that will actually hold the bird with room to spare.
Timing with both ends
The minimum that does anything and the maximum before the texture turns. Go past twelve hours on a wet brine and you are making ham.
A clock, not a duration
Say when the meat goes on the pit and it tells you what time to start the brine and what time to pull it out and rinse.
Three steps, start to finish
Pick the method and the meat, and put in the weight.
Choose your salt brand so the measure comes out right.
Set the time the meat goes on the fire and read the clock times back.
Who it is for
Anyone cooking a turkey, and anyone whose chicken and pork chops keep coming out dry. Lean meat is where brining pays and this is the tool that makes it routine.
What it will not do
Enhanced or self-basting supermarket birds are already in salt solution and brining them again makes them inedible. There is a tick box for that, and it changes the answer.
Questions
Wet or dry brine?
Dry for skin you want crisp, which is most poultry on a smoker. Wet where you want the extra moisture and do not mind softer skin. The tool explains the trade where you pick.
Do I rinse after brining?
After a wet brine, yes, and pat it dry. After a dry brine, no. The tool tells you which.
Can I brine a frozen turkey?
Not until it is thawed. Thawing time is the thing people forget, and it is measured in days, not hours.
Brine & Marinade arrives December 2026
The store is not open yet. Tools will sell one at a time, or as a bundle that keeps feeding you the rest as they land. One payment either way, and up to three devices.
The tools open shortly. Join the newsletter and you will hear the day they do. Already have a code? Open your tools. Have a claim code? Claim your tools.
Works alongside
These three come up most often on the same cook.
Rub Calculator
Pick a rub, say how much meat you have, and it hands you the recipe in tablespoons and teaspoons. Make just enough for tonight or fill a jar for the season.
See what it does ›Cook Timeline Planner
Tell it what you are cooking and when you want to eat. It plans backward and hands you every clock time that matters, with the rest built in so you finish early instead of late.
See what it does ›Yield & Portions
A 14 lb brisket does not feed 14 people at a pound each. It feeds about 21 at a third. This tells you what a raw cut turns into, and what to buy for the plates you need.
See what it does ›