Brine?

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!

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

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.

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.

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

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

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

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