That looks fantastic. What's in the brine please?
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The basic brine is:
3 cups cool water
1/4 cup Diamond Crystal Kosher Salt
1/4 cup of light brown sugar
1-2 cups of ice cubes.
From there, I add stuff, depending on the flavors I want. For this, I used the zest of an orange, juice of half that orange, two crushed cloves of garlic, three cloves, and a few peppercorns. If I had fresh ginger on hand, I would have used some of that as well. This combo works well on both pork and poultry. Then I just grilled them up over charcoal.
You can modify to the style you want: go Carribean, for example by using dark rum, thyme, hot sauce, allspice, molasses, etc. Another combo I like is bourbon, maple syrup, orange and pickling spice. That's great for Thanksgiving turkey.
Brine time is based on size of the cut. Generally 2-6 hours. I did these for about 2.5 hours, but they were thick, and could have easily gone 4+ hours. If you're doing a bone in turkey breast, for example, go 12-18 hours. A whole turkey, I usually go 24-36 hours.
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