Brining question

Horn Dog

I brined some pork chops last week with 1/4 cup of Kosher Salt, 1/2 cup of Brown sugar, and 6 cups of water. After brining for 24 hours, I put on some dry rub (which has salt in it also) and the final product was very juicy, but it was waaaay too salty. Should I forgo the rub? Or just put pepper on it....[p]Thanks,
Horn Dog

The Naked Whiz

Horn Dog,
Individual pieces of meat only need to be brined 4-8 hours. I'd say back off on the time and try again.[p]TNW

KennyG

Horn Dog,[p]After many experiments, I have standardized on brining pork chops. IMHO, your "brew" was quite potent. I use (Thanks, Cooks Illustrated mag) 1/4 cup each of salt and sugar) per gallon of water. For pork chops, I'll bet you'll be happy with just an hour of brine time to add juiciness and overcook tolerance. Rub, just before cooking is fine.[p]K~G

Wise One

Horn Dog, also, remember to rinse the meat off after brining.

Horn Dog

The Naked Whiz,
Thanks guys.....I never knew that!

Unknown

Horn Dog,
If you are going to brine, one thing to consider is that you will want to cut the salt in the rub you are using.
Jim