Stines' Smoked Shellfish Brine – a delicious recipe with cold water, coarse kosher salt, brown sugar, lemon juice, freshly ground black pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat one quart of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Cool the brine to below 40 degrees F. Pour the cooled brine over the oysters and soak, refrigerated, for 30 minutes. After brining, rinse the oysters under cold water and drain in a colander. Prepare the smoker for a 225 degrees F. cook using your favorite smoking wood (avoid using heavy wood such as mesquite). I usually use alder, apple or oak, but I've also used dried seaweed. Place the oysters on a porcelain grill rack or Frogmat smoking mat. (Or return the oysters to the cupped (bottom) portion of the shell and arrange them on a tray with rock salt.) Smoke the oysters for 30 to 40 minutes or until the edges begin to curl. Remove from the grill and serve warm or cool. You can also serve them cold with a drizzle of olive oil, some crushed red pepper and crusty bread.
109
kcal
Calories
28
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 quarts quarts cold water, divided, 1 cup coarse kosher salt, 1/2 cup dark brown sugar, 2 tablespoons lemon juice, and more.
Yes, Stines' Smoked Shellfish Brine falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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