Brine?

Philicious

My brother has a medium egg and i have a large.  He told me that he smoked some double cut (thick) pork chops and told me that I should do so as well.  He also told me that he wished that he had brined the chops first.  Anyone ever do this?  Got a link or instructions/directions/recipe?

Thanks.

wera274

We brined some regular pork chops and cooked them on the egg once and they were wonderful. However, after leaving them in the brine for 24 hrs, they were almost too salty. I think if they had been the thick cut ones they would have been perfect. A general rule is between 1 and 1.5c kosher salt and .5c sweetener (we used brown sugar, but you could use white sugar or molasses as well) per gallon of water. Of course, you could scale this back a bit if you don't need a whole gallon for your chops. I added a small handful of peppercorns and crushed up a couple garlic cloves to throw into the mix. Heat up half of the water just long enough to dissolve the salt and sugar and then add enough ice and cold water to bring you up to the total amount. Add your meat and refrigerate for at least several hours. I think you will be very pleased with how moist and tender your pork chops turn out. Try it on turkey, too. There is no comparison!

IrishDevl

I bought a pork rack at Costco during the holidays, I followed a recipe someone posted for it on another forum including a brine.  The chop was ridiculously salty, I am not a fan of brining.  

GrannyX4

The pork that you bought from Costco was already brined. Try it again without prebrined roasts.

IrishDevl

You sure?  I didn't think so, I bought the same pork as the person stated and he/she brined it.  

GrannyX4

I buy them all the time. The ones sold here in central Florida are brined. I didn't realize it until someone was talking about making sure you read labels. I also found some ribs at Ablertsons that were brined. I now look at the fine print.

IrishDevl

Is this the one you buy?  This is what I was referring to.    

GrannyX4

That is the roast but I don't recall the Swifts Premium label name brand.

I believe the roast says that it was injected with nitrates -right under the label that says rack of pork.

IrishDevl

Ya, the one I bought is this.  Only have it during the holidays, it might be brined I am not sure.  

GrannyX4

I edited my post and I believe it says that it's been injected.

IrishDevl

On a different forum this is the rack he/she used and then fully brined each piece.  I found it to be salty after following the recipe.  

IrishDevl

Interesting, I would post the other link, but not sure I am allowed. 

GrannyX4

Yep it would be. There isn't a need to brine.

IrishDevl

Good to know, thanks.  I need to read the fine print.  

GrannyX4

I read the post and all I could think was " why"!

IrishDevl

That is what I thought after I ate it (among others).