Pork chop half win / half fail. Tie?

Legume

I brined a couple of chops cut from a rack of pork for 30 hours.  These were to be cooked last night, but I got derailed and cooked them tonight.  I didn't think the extra brine time would hurt, but they were salty - disappointed with that.

The brine was a cup of kosher salt, 1/3 cup of brown sugar, 1/3 cup of honey, 1/3 cup bourbon in one gallon of water.

I smoked them with a chunk of peach, raised indirect-ish at 250 (they were on the front of the XL with the fire in the back half).  When they hit 115 I let the fire rip and dropped them to the main grid right over the fire.  I also hit them with a glaze made from some grainy mustard, brown sugar, bourbon, ginger and just a little butter.  I took them off at 140 and let them rest and come up a few degrees.

Everything was perfect except for the saltiness. I really didn't expect that much salt to be absorbed - should I have soaked for an hour or so in clean water first?  Any ideas what max time for brining a 2.5" thick chop is?

noregard

I'm no help with the brining question, I've never done it with pork.

But damn, that is one fine looking chop!!  

minniemoh

That chop looks so delicious. 

Any chance the rack of pork was already in a solution in the package? I was going to brine a Costco rack of pork and then noticed that it was already in a "solution."

anton

Mmmm, a chop with a handle, no fork needed. Sweet. Looks delicious from here.

Zmokin

I did some googling and your brine time may be your problem

"Brining time depends on the thickness of the meat and the intensity of the brine. It takes more time to thoroughly brine a thicker piece of meat.

• Brine a 1/2 inch (12.7 mm) thick piece of meat in the refrigerator for a half hour; 1 inch (25.4 mm) for 1 hour; 2 inch (50.8 mm) for 3 hours; and 3 inch (76.2 mm) for 8 hours."
  

Legume

Thanks for all of the kind words.

@Zmokin that must be it, I over brined it.  Looks like the six hours I originally planned would've been great if I had cooked yesterday.  I probably should've pulled it out of the brine yesterday and just ziploc'd it.

@minniemoh you could be right, but I cut them into chops and vac sealed them right away, so I have no idea what the label said.  I'm sure whatever they were packed in must not have been strong since the meat is packed in it for a while. I guess next time less salt and less time - I really just wanted to get some bourbon and honey flavor in them.

DMW

After brining it doesn't hurt to pull from the brine and let them air dry in the fridge. In fact an hour or so can help.

Legume

DMW said:

After brining it doesn't hurt to pull from the brine and let them air dry in the fridge. In fact an hour or so can help.

Yep, I agree, I gave these a quick rinse, patted dry and then onto a plate and back into the fridge for close to an hour.  The excess salt was in the inside unfortunately.