Instructions:

Frasher's Smokehouse & Lounge Pork Brine

Source: Frasher's Smokehouse & Lounge, Scottsdale, Arizona - Arizona Republic 7/14/2002

2 gallons water
1 1/2 cups kosher salt
8 cloves garlic
1/2 onion, diced
2 ribs celery, diced
10 peppercorns
1 (12 ounce) can frozen apple juice concentrate
1 cup bourbon
1/4 cup maple syrup
2 whole cloves

Bring all ingredients to a boil and simmer for 10 minutes. Strain. Cool.

Submerge pork ribs, loin or tenderloin in brine for at least 6 to 24 hours before smoking to prevent shrinkage in meats.

Makes enough brine for 3 to 5 pounds of meat.