Garlic Sage Brined Pork Chops

Got the XL stabilized at 250* indirect with plate setter, the small fired up to 650*. Pat dried the chops again and then seasoned with just a bit of kosher salt. I seared first for 2 minutes per side, then moved them over to the XL for the roast. Took about 40 minutes to hit 135*. Also put some asparagus on the small at the end once it cooled down a bit. After the rest, sliced it up for everyone. No sliced pics, as everyone was ready to eat.

This was some of the best food from my egg yet. Definitely the best pork chops I've ever had. Flavor was excellent and so juicy. We only ate one tonight, the other will be leftovers for sometime this week. 

Here's the brine recipe, worth the few hours if you have the time. And if you don't have Charcuterie by Ruhlman and Polcyn, do yourself a favor and get it.

Garlic Sage Brine: (I did everything by weight in grams)

2 quarts/2 liters water

1/2 C / 125g kosher salt

2/4 packed cup/125g dark brown sugar

4 packed tbls/24g fresh sage leaves

1 tbls/8g juniper berries, crushed with the side of a knife

2 garlic cloves, lightly smashed with the side of a knife

1 tbls/10g freshly ground black pepper

1) Combine all ingredients in a pot large enough to hold the pork and bring to a simmer, stirring. Remove from heat and let cool completely, then refrigerate until cold.

2) Add pork to bring and refrigerate for 2 hours for chops, up to 6 hours for thick chops, 12 hours for entire bone-in loin.

3) Remove from brine, rinse under cold water, pat dry with paper towels. Refrigerate, uncovered, at least an hour, up to 24.