Make sure there will be enough space to add in the last quart of water, your meat of choice and the ice.
Add the brown sugar and the kosher salt and place over medium heat.
Stir periodically until the water is almost boiling or all the ingredients are dissolved.
Add in the last quart of water.
Remove from heat and add in the ice.
Allow the brine to cool completely before adding meat.
Place meat in the brine and keep refrigerated for 6 hours or overnight depending on the cut of meat.
Enjoy, BBQ and Be Happy!
Imperial Goat BBQ started after years of BBQ love and research. Through my travels as a competitive bearder I was able to try BBQ in many different states and regions. After a few years of developing my own recipes and seasonings, I was encouraged by friends and family to share my rubs and sauces with others. Two years ago, everything lined up and Imperial Goat BBQ was born.