Rinse after brining chops?

New2Q · October 2013

I'm doing pork chops for the first time tonight on the Egg. I've been brining them since this morning with just a simple salt/sugar/water brine and was wondering how many of you rinse off and pat dry after brining vs. just patting dry. I can't imagine why there'd be any good reason to rinse off (the amount of salt you get rid of by rising vs. just patting dry seems like it wouldn't be very much) but perhaps there's something I'm missing.

I plan on doing a quick high heat sear then grill at ~400 F until I hit 135-140 internal according to my super-fast white-lighting Thermapen.

shtgunal3 · October 2013

I always rinse. Too salty for me if you don't and I love salt.

Skiddymarker · October 2013

Always rinse.

SmokinOutBack · October 2013

A quick rinsing won't hurt anything, they'll still be juicy once cooked.

Griffin · October 2013

Rinse

New2Q · October 2013

Looks like the rinses have it. Thanks guys!

Grillmagic · October 2013

Rinse, pat dry, EVOO and favorite seasoning.

RLeeper · October 2013

I'm in the always rinse camp also

Canugghead · October 2013

I brined couple of turkey leg quarters for the first time yesterday. We're not big on salt, so I reduced the salt in the recipe by 50%, brined for 3.5 hours, rinsed repeatedly, even soaked for a few minutes. I then let them 'stand' in the fridge for few hours (heard about letting the brine distribute or something like that, too technical for me) before cooking indirect @ 350 till internal temp 180. Turned out quite nice and just right salt-wise.

After rinsing if you want to be sure, cut a small piece to fry and taste.

Skiddymarker · October 2013

Grillmagic said:

Rinse, pat dry, EVOO and favorite seasoning.

Always used EVOO until someone (can't recall who) advised EVOO is a flavor oil, if you just want the seasoning to shine, try veggie oil or Canola for the GMO crowd. I don't notice much of a difference but my SWMBO super taster does. Try it, save on the EVOO (unless you are seasoning Greek or Italian of course)

Rinse after brining chops?

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