Brine for chops

[hmc]

hello everyone,

im new here, so please be gentle if this is an oft repeated question or anything.

for your pork chops, do you find better results w a wet or dry brine? Thanks!

[RonB]

Welcome to The Pit. You have asked a question that will lead to differing answers. Some dry brine, and some wet brine. I dry brine, but am thinking of trying wet brining.

[Huskee]

Welcome! We're not that kind of forum. If you ask something that's been asked a lot, we'll answer it again. We might also point you to the last discussion on the subject.

I prefer to wet brine chops & chicken pieces. For chops I use 1 gal water + 1 cup table salt, soak 1 hour. That's it. You could halve or quarter the amounts if you need less volume, but keep it at 1 hr. If you're doing really thick loin chops, say 1.5"+, go 1.5 to 2hrs. Extra thin maybe go half hour.

I did a side by side on a couple occasions and both times my whole family thought the wet brined were a touch juicier. Not much though.

[EdF]

I agree - there will be different preferences. I've done both, and like the results. But I'm lazy, so dry-brining wins for me. Try both, decide your preference!

[Sweaty Paul]

Welcome to the Pit! Enjoy the ride. I’d try both ways yourself!

[Nate]

Welcome from Indiana.

I’m lazy so I typically just end up dry brining them over night or the morning of the cook.

[Frozen Smoke]

I use a wet brine and use a brine mix from Oak Ridge BBQ. A great way to add more flavor. I'm doing a whole turkey breast this weekend and will be dry brining it overnight. I have also dry brined steaks, chops and chicken parts and truthfully have not noticed any effect from it. Also when wet brining I use apple juice as part of the water solution. Gives your poultry skin a beautiful mahogany color during smoking!

[hmc]

Thanks everyone. Do you recommend low and slow for thicker cut chops? What temp? I use the Weber kettle, and have had a slow and sear a couple of months now so still working on temp control and everything.

Thanks!

[EdF]

low and slow to 135 or so, then sear them up to around 140-145. You won't regret it.

[ebysea]

For 2 pork chops, I like to use 1/4 cup salt in 1 quart of water heated until salt is dissolved. I then take it off the heat and add a few smashed garlic cloves, a couple of star anise, approx. 1 TBS of peppercorns and 2 bayleaves (you can probably use this for up to 4 chops). Let it cool... Place the pork chops in a shallow dish, single layer and pour brine over. I cover it and place it in the refrigerator for approximately 2 hours prior to cooking. Rinse the pork chops and pat dry before cooking.

Suggestion on the pork chops, go for bone in with good marbling. If you have a farmer/butcher near you that has heritage breed pigs, all the better!

[Troutman]

I do both (not at the same time of course), dry when I guess lazy but prefer wet brining for pork and poultry. I just put one cup of Kosher salt and one cup of light brown sugar in one gallon of water. I may or may not put some pickling spice in with it as well. Dry brining poultry, at least in my experience, just doesn't penetrate enough, even getting under the skin. You might try both and do the comparison. Take some pictures and share your thoughts with the group !!!

[Huskee]

I'm with you on the chicken & wet brine. I too add a cup of sugar when brining chicken, but I found I don't like it as well with pork.

[hmc]

I do both (not at the same time of course), dry when I guess lazy but prefer wet brining for pork and poultry. I just put one cup of Kosher salt and one cup of light brown sugar in one gallon of water. I may or may not put some pickling spice in with it as well. Dry brining poultry, at least in my experience, just doesn't penetrate enough, even getting under the skin. You might try both and do the comparison. Take some pictures and share your thoughts with the group !!!

Thanks, I will do that!

once you brine, do you put anything else on the chops (salt/pepper/etc) before the grill, or just straight on the grill from there?

[Troutman]

Season with your favorite salt free seasoning, the brine gave you plenty of salt.

[Huskee]

Thanks everyone. Do you recommend low and slow for thicker cut chops? What temp? I use the Weber kettle, and have had a slow and sear a couple of months now so still working on temp control and everything.

Thanks!

Me personally I go hot but still indirect. 325ish for loin chops. Quicker cook = less time to dry out. Take them to 140 or thereabouts. I add garlic powder & pepper mostly, sometimes herbs.

[OSB]

Huskee Do you indirect pork tenderloin @ 325 as well?

[Huskee]

OSB Yes, I don't do them often but every one I've done yes. Not sure it's the best, but it works wonderful.

[EdF]

Wonderful is more than good enough!

[hmc]

I’ve got some loin chops wet brining in the refrigerator for tonight. Went w the salt/brown sugar mix. Will let you know how they turn out!

[HorseDoctor]

Give them a good rinse, then treat them like a good steak! Low heat to 130 ish then a good sear!!! Trichinosis is not a threat anymore so cook to medium, at the most! No higher than 140 and preferably a little less! Enjoy!