I'm doing pork chops for the first time tonight on the Egg. I've been brining them since this morning with just a simple salt/sugar/water brine and was wondering how many of you rinse off and pat dry after brining vs. just patting dry. I can't imagine why there'd be any good reason to rinse off (the amount of salt you get rid of by rising vs. just patting dry seems like it wouldn't be very much) but perhaps there's something I'm missing.
I plan on doing a quick high heat sear then grill at ~400 F until I hit 135-140 internal according to my super-fast white-lighting Thermapen. :)