I like my butt rubbed and my pork pulled.
Member since 2009
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pork Chop Brine
Options
Aquacop
Posts: 481
Anyone have a fantastic brine for thick cut chops, would appreciate any assistance!
LBGE 2013 Located in Savannah, Georgia
Comments
-
water, salt, sugar. I'm doing it right nowYou can add herbs if you like but they make for an expensive brine and the flavor is pretty subtle. You could add a little lemon, bay leaf, cracked pepper and any herbs you like. I've done it all and have settled on 1 cup salt, 1/2 cup sugar, I gallon water.Here is a fancy brine for you if you want to go down the route:Herb Brine:1 Gallon (4 liters) Water1 Cup (225 Grams) Kosher Salt1/2 Cup (125 grams) Sugar(this is all you need but I add the following on their advice in the book):1 bunch of fresh Tarragon1 bunch of Fresh Parsley2 bay leaves1 head of Garlic- Halved Horizontally1 Onion- sliced3tbsp/30 grams black pepper- lightly crushed2 lemons- Halved (give a good squeeze as you toss then in)Should be noted that any aromatic can be thrown in - Celery, Carrot, garlic, any herbs (stems are fine) are all good and the more the merrier.combine all brine ingredients into a pot and bring to a boil. Stir to dissolve all salts and sugars. Remove from heat and allow to cool to room temp. then put in fridge until chilled.Add bird to the brine and weight it down with a plate or something that will keep the whole thing completely submerged for the appropriate brine time (see below).Remove from brine, pat dry and let rest uncovered in the fridge for 2-24 hours. This is important as it forms the "pellicle" (tacky surface) that binds to the smoke flavor)Brine Times:Boneless Chicken Breast (8oz/225 grams): 2 hrs2lb chicken (1 Kilo) 4-6 hours3-4lb chicken (1.5-2 kilos) 8-12 hoursBoneless Turkey Breast (4 inches/10cm thick) 12-18 hours10-15lb Turkey (4-7 Kilo) 24 hoursTurkey over 15lb/7 kilos: 24-36 hoursKeepin' It Weird in The ATX FBTX
-
I am humbled from by graced by the famous The Cen-Tex Smoker, thanks very much for your input/advice, I value this forums knowledge greatly. Plus you guys are Bat-**** crazy and thats right up my alley!Cheers, MarkLBGE 2013 Located in Savannah, Georgia
-
I just use about a quarter of the water to bring to a boil and dissolve the solids and then add rest of water after taking off heat. Shortens the time you have to wait for it to cool.
Little Rock, AR
-
Add ice as part of the water and that reduces cooling even more. Put the brine in the frig, and get the temp down to 40 degrees before you add the protein.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
-
Best thick pork chops (rib chops) Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub and cook 'em hot and fast. preferred internal here would be to pull at 130-135* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
I like to add a little apple juice for my pork chop and pork tenderloin brine.
4 cups water
30 grams salt by weight (about 2-3 Tbsp of Kosher salt)
1.5 Tbsp brown sugar
1.5 Tbsp agave nectar or good local honey
1 tsp minced garlic
12 black peppercorns
1 bay leaf
3 cups ice
2 cups apple juice
Heat the 4 cups of water and stir in salt, sugar, agave, garlic, peppercorns and bay leaf. Stir until dissolved. Remove from heat and add cold apple juice and ice to cool to 40f or below. Use to brine pork chops 4-6 hours. If needing a shorter soak time, I increase the salt to 5 Tbsp and reduce brine time to 2 hours.
Knoxville, TN
Nibble Me This -
Mickey said:Best thick pork chops (rib chops) Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub and cook 'em hot and fast. preferred internal here would be to pull at 130-135* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!LBGE 2013 Located in Savannah, Georgia
-
Mickey does everything raised direct at 400º - works very well. I like chops and steaks reverse seared, so indirect at 250 until IT clears 125º - then high heat finish for colour and taste.Brine is the answer - learned that here. As CT says, the herbs are very subtle, I've raided the spice cabinet and used up some of the dried Tarragon we received as a wedding present - after 42 years it is not like fine wine, but it felt better than throwing it out.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I'm gonna puke... This guy almost burnt his house down and you're taking advice from him? )Aquacop said:I am humbled from by graced by the famous The Cen-Tex Smoker, thanks very much for your input/advice, I value this forums knowledge greatly. Plus you guys are Bat-**** crazy and thats right up my alley!
Cheers, Mark
Jk... I contact him weeklyGreen egg, dead animal and alcohol. The "Boro".. TN -
henapple said:
I am humbled from by graced by the famous The Cen-Tex Smoker, thanks very much for your input/advice, I value this forums knowledge greatly. Plus you guys are Bat- @#!*% crazy and thats right up my alley!
I'm gonna puke... This guy almost burnt his house down and you're taking advice from him? ) Jk... I contact him weeklyCheers, MarkKeepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:henapple said:
I am humbled from by graced by the famous The Cen-Tex Smoker, thanks very much for your input/advice, I value this forums knowledge greatly. Plus you guys are Bat- @#!*% crazy and thats right up my alley!
I'm gonna puke... This guy almost burnt his house down and you're taking advice from him? ) Jk... I contact him weeklyCheers, MarkLBGE 2013 Located in Savannah, Georgia -
Skiddymarker said:Mickey does everything raised direct at 400º - works very well. I like chops and steaks reverse seared, so indirect at 250 until IT clears 125º - then high heat finish for colour and taste.Brine is the answer - learned that here. As CT says, the herbs are very subtle, I've raided the spice cabinet and used up some of the dried Tarragon we received as a wedding present - after 42 years it is not like fine wine, but it felt better than throwing it out.LBGE 2013 Located in Savannah, Georgia
-
I'm tying an Alton Brown 2 hour mustard brine. My first brine of anything. So, my question is, after I pull the chops and rinse them off in cold water, do I season before throwing them on the egg or is the brine all the seasoning they need? Thanks.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Brined the pork chops I did this weekend. I threw some Old Bay in the brine in place of half of the salt. Came out pretty good, but there's something to be said about keeping it simple with just salt, sugar, water. I lifted the brine recipe from someone who lifted it from Cen-Tex.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Here is the brine I'm trying. http://www.food.com/recipe/alton-browns-2-hour-mustard-brine-for-pork-chops-or-roast-191816 After researching other brines this one appears to have more salt per liquid. I added some water to make sure all my chops were covered.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Success. A tad on the salty side but the moisture and texture was great. I'll keep it at it. Probably just stick with water, apple cider vinegar, brown sugar, and salt. Just need to find the right ratios.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Mickey said:Best thick pork chops (rib chops) Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub and cook 'em hot and fast. preferred internal here would be to pull at 130-135* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!
-
I just do a plain brine of 1 cup water, 1 T Kosher salt, and 1 T sugar. I usually only do 2 or 3 chops at a time. After an hour or so in the brine, I dry the chops and dry rub them with whatever seasonings.
I have tried seasoned brines, but I could never really tell any difference in the flavor, so I stopped fussing with it.
Tim
-
A little different take but my favorite way for years.
Method: Direct Grilling
Advance Preparation: 1-3 days for curing the pork
Ingredients:
1/2 cup sugar
1 tbsp coarse salt (kosher or sea)
1 tbsp sweet paprika
2 tsp ground black pepper
6 cloves garlic, minced
4 boneless pork chops (each 1/2 to 3/4 inch thick and 6-7 oz) or 1 1/2
lbs pork loin (2-3 tenderloins)
2 tbsp vegetable oil
Rice, for serving (optional)
1. Place sugar, salt, paprika, pepper and garlic in a small mixing
bowl and stir to mix.
2. If using pork loin, cut it crosswise into 1/2 inch thick slices.
Place the pork in a baking dish and sprinkle the rub all over both
sides, patting it onto the meat with your fingertips. Let the meat
cure in the refrigerator, covered, for at least 24 hours or as long as
3 days (the longer the stronger). You can also cure the spice-rubbed
pork in a resealable bag.
3. Set up the grill for direct grilling and preheat to high.
4. When ready to grill, brush and oil the grill grate. Using a
rubber spatula, scrape most of the rub off the pork. Lightly brush
the chops on both sides with the oil. Place the chops on the hot
grill until browned on the outside and cooked through, 2-3 minutes per
side. To test for doneness, use the poke method; the meat should be
firm but gently yielding.
5. Transfer the grilled pork to a platter or plates, let it rest for
2 minutes. Rice makes a good accompaniment.
Yield: Serves 4
XL BGE -
Aquacop said:The Cen-Tex Smoker said:henapple said:
I am humbled from by graced by the famous The Cen-Tex Smoker, thanks very much for your input/advice, I value this forums knowledge greatly. Plus you guys are Bat- @#!*% crazy and thats right up my alley!
I'm gonna puke... This guy almost burnt his house down and you're taking advice from him? ) Jk... I contact him weeklyCheers, Mark
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
-
Sage - add lots of sage.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
-
Should you bring brine to a boil? Or just mix it together
-
The Cen-Tex Smoker said:henapple said:
I am humbled from by graced by the famous The Cen-Tex Smoker, thanks very much for your input/advice, I value this forums knowledge greatly. Plus you guys are Bat- @#!*% crazy and thats right up my alley!
I'm gonna puke... This guy almost burnt his house down and you're taking advice from him? ) Jk... I contact him weeklyCheers, Mark
Steve
Caledon, ON
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum