Boozy Brines for Grilling

Brines not only season the meat, they also add a foolproof method for keeping proteins moist through the cooking process. They are a great way to add or incorporate more flavor and spice to a dish without having to create a sauce or another component.
Pro Tip: It is recommended to immerse the meat in these brines for at least 2 and up to 12 hours. Pieces of fish 5 pounds or larger can sit in the brine for 2 days; similarly sized pieces of meat can brine for up to one week.

Cider Brine
Pairs well with: salmon, pork or chicken.

2 cups hard cider (flat cider works best)
2 cups apple cider
¾ cup light brown sugar
¾ cup kosher salt
2 tablespoons whole black peppercorns
1 cinnamon stick
1 star anise pod
2 tablespoons grated orange zest
3 sprigs fresh thyme