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Pork loin chops- the dry brine vs wet brine test

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  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14325
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Pork loin chops- the dry brine vs wet brine test

    I picked up a whole 10.5lb pork loin on sale and sliced it up into chops. I thought since I was making some on the grill for dinner I would perform a dry brine vs wet brine test, since I normally prefer to wet brine pork chops and chicken pieces.

    I decided to do 6 chops, 3 in each method. 3 got ~1/2tsp coarse Kosher salt/lb treatment on both sides, and 3 got my usual wet brine of 1 C table salt to 1 Gal water for 1 hour. In this case I halved the brine since I was only doing 3 chops, 1/2C table salt, 1/2Gal water, 1 hr.

    The dry brined chops were wrapped in plastic wrap and placed back in the fridge for approx 3 hrs, the wet brined ones were brined in cold water for ~one hour prior to cooking.

    Here is how they looked after being patted dry and coarse fresh-cracked pepper was added, immediately before going on the grill. The left ones were the dry brined ones. Notice how they appear slightly more pink. This was noticeable in person too, perhaps more so.

    Click image for larger version

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    For my grill setup I used the 2-zone with bricks method, roughly 1/3-1/2 chimney of kingsford on the 22" kettle. One chunk of ash wood for smoke. I used two Maverick 732s so I had one probe for the central grate temp and 3 chops had probes in them.

    My temp spiked too high the first 15 min of the cook (345ish) and the chops were nearing 120* already. I wanted a slower cook to get more smoke, so I removed about 20 coals and stifled them in the baby Web. This got my temp to 245 which I was very happy with. I figured this left me with somewhere between 1/4 and 1/3 of a chimney of lit coals going. (Pictured are the coals before removing some)

    Click image for larger version

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    The cook took maybe 45-50 min to reach 142-144 on the probed pieces (140-145 was my target "Chef temp"). This was with the first 15 min being 100* over my ideal cooker temp.


    Here is one of the dry brined pieces

    Click image for larger version

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    And here is one of the wet brined pieces

    Click image for larger version

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    You can see there is virtually no visual difference on the outside of them, as you'd probably expect.



    Now to cut into them...

    Here is the dry brined one cut open

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    Slightly pink through out, juicy. Perfect.



    Now here are the up close "bite shots"

    Dry brined:

    Click image for larger version

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    And wet brined:

    Click image for larger version

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    Well, that's it for pictures. There you have the objective, as far as digital pictures and a computer monitor can relay them. How about the subjective? Was there a noticeable difference?

    Yes!

    In salt flavor, there was no difference, they were identical as far as I could tell and I like to think I have a pretty picky tongue. My conclusion here is that the recommended dry brine of 1/2tsp coarse Kosher salt is very comparable to 1/2 C table salt in 1/2 Gal water for one hour (or 1C in 1 gal.). Without figuring out the painful details of concentrations here, I can tell you the taste was identical in terms of saltiness. Both were perfect for my tastes.


    The texture/juiciness? Wet brine wins! I noticed a nominal difference in the juiciness of the wet brined chops. I gave my wife a blind test as well and she too picked the wet brined chop as being slightly juicier.

    This is not to say the dry brined chops were inferior, hardly! The difference was only slight, but still noticeable. If you like dry brining pork chops, by all means keep doing it. you save a tone of salt and hassle that way. But if you're interested in trying the wet brine method I describe, it does lead to a juicier chop! Keep in mind, this is at a medium, 145* temp. Well done will ruin any pork chop!

    Now, there are surely flaws to this non-scientific test. It could be argued the chops I randomly selected to wet brine were more tender chops, and therefore were guaranteed to be a tad better regardless of their treatment, right? Perhaps. However, I hand-sliced them from next to each other on a whole loin, so this is possible but not very likely. Also, I could've used a panel of 50 judges with 150 different chops, blah blah blah, you get the idea.

    Not scientific, but good enough to prove it to me!
  • Ozric
    Former Member
    • Jul 2014
    • 57
    • Flagstaff, AZ

    #2
    Thanks for sharing! I, too, buy the whole pork loins at Sam's Club and make steaks with most of it and cube the remaining for stews.

    I happened to make one last night, by the way, to test some Rufus Teague rub I received for xmas. I dry-brined it. On Sunday. And then life got in the way. So, it had been dry-brined for over 3 days! I rubbed a bit of olive oil on it, coated it liberally with the Rufus Teague rub, and sprinkled a light cover of Einkorn flour over it to cut down spattering. I then fried it in a bit of bacon grease in my C.I. chicken fryer. The grease temp was between 350°F and 375°F. I was going for a certain doneness on the outside vs. a specific IT and wound up with a finished IT of 165°F, well-done by usual standards.

    But when I plated it and started cutting into it, I wound up with plenty of juice on the plate for dipping. I wouldn't want to do that to a tenderloin, but the loin held up nicely.

    So, I'm a big fan of dry-brined pork.

    However, I will wet-brine occasionally. I use Mad Hunky's Pork Brine when I do (5 tablespoons per pint of water). Great combination of flavors (slightly different from his Poultry Brine) that infuse really well (via a food-grade surfactant that's part of the brine).

    Regarding juiciness of the finished steak? I'll second your finding that the wet-brined steaks are juicier. Obviously so.

    To me, the real question is: Is dry-brined pork juicy enough?

    And the answer is: Yes!

    What I plan on doing now with future whole pork loins is to dry-brine the steaks BEFORE I freeze the extras. Currently, I get a steak out of the freezer, toss it in the fridge to thaw, take it out of the vac seal bag, brine it, wrap it tightly in plastic wrap (for outdoor or stove top cooks) or re-vacuum seal it (for sous vide). Waste of time and bags.

    Edit: By the way, I cut my steaks 1.5" thick. I'm going to try some 2" think ones and retest.
    Last edited by Ozric; January 15th, 2015, 09:17 AM.

    Comment

    • Huskee
      Pit Boss/Manager
      • May 2014
      • 14325
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #3
      I did the same Ozric, cubed the rest of the odds & ends for stir fry like I do when trimming ribs. Great minds eh?

      And I agree 100% on your findings regarding dry brine being moist enough.

      I was tempted to dry brine mine as I was bagging them to freeze, but I decided not to since sometimes I like to put Southern Flavor seasoning on them or my rib rub, both of which contain salt, or wet brine them again. Otherwise that would be the smartest for sure.
      Last edited by Huskee; January 15th, 2015, 09:34 AM.

      Comment

      • Jon Solberg
        Former Member
        • Jul 2014
        • 4872

        #4
        GREAT write up Huskee!

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Thanks Jon!
      • Dewesq55
        Founding Member
        • Jul 2014
        • 1470
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard with Drive cable and 20 CFM fan
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #5
        @Huskee - So these were cooked indirect only? No sear? Like baked on the grill?

        Comment

        • Huskee
          Pit Boss/Manager
          • May 2014
          • 14325
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #6
          Originally posted by Dewesq55 View Post
          @Huskee - So these were cooked indirect only? No sear? Like baked on the grill?
          That's correct, smoke-baked.

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            Thanks. Do you get a decent color/Maillard reaction on the exterior when you don't have a longish temp spike into the 300's?
        • Dewesq55
          Founding Member
          • Jul 2014
          • 1470
          • The Poconos, NEPA
          • Smoker:
            Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
            Masterbuilt 40.2" 1200W Electric Smoker
            Masterbuilt ThermoTemp XL Vertical Propane Smoker

            Gas Grill:
            BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

            Thermometer:​​​​​​
            Fireboard with Drive cable and 20 CFM fan
            ThermoWorks Mini Instant Read
            Lavaworks Thermowand Instant Read
            2 Maverick 733
            ThermoWorks IR-GUN-S Industrial Infrared Thermometer
            ThermoWorks ThermaPen Mk4 x 2
            Govee Bluetooth Thermometer

            Miscellaneous:
            Anova Sous Vide Immersion Circulator - 1st generation
            Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

            Favorite Beer:
            Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

            Favorite Spirit:
            Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

            Favorite Wine:
            Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

            Favorite Meat(s):
            Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
            Chicken - Mainly the dark meat and wings
            Beef Ribeye steak

            Favorite Cuisine to Cook:
            Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

            Favorite Cuisine to Eat:
            Indian, followed closely by BBQ.

            Disqus ID:
            David E. Waterbury

          #7
          Another question: Was this a boneless loin when you bought it? Or did you take the bones off to make as baby backs?

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 1

            #8
            Very nice post Huskee... A dry brine seems so much easier and like you say it requires less salt. Good cook and nice pictures. I love my Mongolian Pork Chop marinade so much that it is the only way I do pork chops anymore.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Thank you sir! It's hard once you find a great recipe to venture out, I think we're all guilty of that.
          • Huskee
            Pit Boss/Manager
            • May 2014
            • 14325
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #9
            Originally posted by Dewesq55 View Post
            Another question: Was this a boneless loin when you bought it? Or did you take the bones off to make as baby backs?
            Yes, boneless. And I always get some sort of browning but not usually this much w/o searing. I attribute this good Maillard to the hot start. No sugar on it though, just salt & pepper, no oil either.

            Comment

            • Ozric
              Former Member
              • Jul 2014
              • 57
              • Flagstaff, AZ

              #10
              Originally posted by Huskee View Post
              ...I was tempted to dry brine mine as I was bagging them to freeze, but I decided not to since sometimes I like to put Southern Flavor seasoning on them or my rib rub, both of which contain salt, or wet brine them again. Otherwise that would be the smartest for sure.
              There is that to consider. Since I mark everything anyway (what it is and when frozen), I'll just add a brined/not-brined line!

              Comment

              • Huskee
                Pit Boss/Manager
                • May 2014
                • 14325
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Dyna-Glo XL Premium dual chamber charcoal grill
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)

                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke by ThermoWorks
                  • (1) Signals by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well

                  Accessories
                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter

                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                #11
                Originally posted by Ozric View Post
                There is that to consider. Since I mark everything anyway (what it is and when frozen), I'll just add a brined/not-brined line!
                To quote Ernest: 'I can't be bothered with that'. Lol. In hind sight I could have dry brined half then just froze half untouched. Next time...

                Comment

                • Strat50
                  Former Member
                  • Nov 2014
                  • 513
                  • Houston, Alaska

                  #12
                  Good job Huskee! The pics are great. For some odd reason, I never think to wet brine my pork chops. I think its high time to start. I wet brine my baby backs all the time, and they are great. We buy whole pork loins a lot in our household. You have just given me a cool idea for the next time. I'll take the loin, cut it thick, so the pork resembles a "baseball" cut, brine, then bacon wrap. Cook with smoke till 130ish, then sear the rest of the way. Anyway, enough of my ramblings. Good job and thanks for the inspiration!

                  Comment


                  • Dewesq55
                    Dewesq55 commented
                    Editing a comment
                    Baseball cut?

                  • Huskee
                    Huskee commented
                    Editing a comment
                    Sounds good to me, I think it'll be a home run.

                  • Strat50
                    Strat50 commented
                    Editing a comment
                    A baseball cut is where a steak is cut to be as thick as it is wide.
                • bbqoaf
                  Founding Member
                  • Jul 2014
                  • 755
                  • Calgary, Alberta, Canada
                  • Broil King Signet Gasser
                    Weber 22.5" One Touch Gold

                    Love all things Q, especially new ideas/techniques/recipes, always down for getting weird.

                  #13
                  Those look awesome, perfectly done on the inside for my taste! I have found the same result, wet brine creates a juicier chop.

                  My question for you: It looks like you did not put them over the direct heat for a sear at the end (from the darkness, or lack thereof on the surface in your pics). Is there a reason you did not finish over high heat or did you and the pics not the sear justice?

                  Comment


                  • Dewesq55
                    Dewesq55 commented
                    Editing a comment
                    I asked a similar question bbqoaf. He doesn't sear.

                  • bbqoaf
                    bbqoaf commented
                    Editing a comment
                    Missed that, thanks, I think this calls for another experiment, smoked and seared vs smoked and not seared.
                • Huskee
                  Pit Boss/Manager
                  • May 2014
                  • 14325
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                    Smokers / Grills
                    • Yoder loaded Wichita offset smoker
                    • PBC
                    • Grilla Silverbac pellet grill
                    • Slow 'N Sear Deluxe Kamado (SnSK)
                    • Dyna-Glo XL Premium dual chamber charcoal grill
                    • Weber 22" Original Kettle Premium (copper)
                    • Weber 26" Original Kettle Premium (black)
                    • Weber Jumbo Joe Gold (18.5")
                    • Weber Smokey Joe Silver (14.5")
                    • Brinkmann cabinet charcoal smoker (repurposed)

                    Thermometers
                    • (3) Maverick XR-50: 4-probe Wireless Thermometers
                    • (7) Maverick ET-732s
                    • (1) Maverick ET-735 Bluetooth (in box)
                    • (1) Smoke by ThermoWorks
                    • (1) Signals by ThermoWorks
                    • Thermapen MkII, orange
                    • ThermoPop, yellow
                    • ThermoWorks ChefAlarm
                    • Morpilot 6-probe wireless
                    • ThermoWorks Infrared IRK2
                    • ThermoWorks fridge & freezer therms as well

                    Accessories
                    • Instant Pot 6qt
                    • Anova Bluetooth SV
                    • Kitchen Aide mixer & meat grinder attachment
                    • Kindling Cracker King (XL)
                    • BBQ Dragon
                    • Weber full & half chimneys, Char-Broil Half Time chimney
                    • Weber grill topper
                    • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                    • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                    • Pittsburgh Digital Moisture Meter

                    Beverages
                    • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                    • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                    • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                    • Most favorite beer: The one in your fridge
                    • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                    • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                    • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                    About me
                    Real name: Aaron
                    Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                    Occupation:
                    • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                  #14
                  Thanks, they were amazing, probably the best I've done yet. Nope, no sear on these. I decided I wasn't going to so I peppered them before cooking and didn't oil them. As described above my temps rose to well over 300 the first 15-20 mins of the cook (unintentionally), so this was all the blast they needed. They turned out so good I just might not sear chops anymore.

                  Comment

                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 9760
                    • Smiths Grove, Ky
                    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                    #15
                    I don't like to sear poke chops. I like them just the way you did those. Again yo da man...nice job

                    Comment

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                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts


                    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                    maverick PT55 thermometer

                    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                    Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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                    slow n sear

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                    the good one grill

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                    Click here to read our complete review


                    The Good-One Is A Superb Grill And A Superb Smoker All In One

                    the good one grill

                    The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read our complete review


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                    Click here to read our detailed review and to order


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                    The Pit Barrel Cooker May Be Too Easy

                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

                    Click here to read our detailed review and the raves from people who own them


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                    thermapen

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                    Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                    Click here to read our detailed review and to order


                    The Cool Kettle With The Hinged Hood We Always Wanted

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                    Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                    Click here for more about what makes this grill special


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                    G&F Suede Welder's Gloves

                    Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                    If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

                    Click here to read our detailed review

                    Click here to order from Amazon


                    GrillGrates Take Gas Grills To The Infrared Zone

                    grill grates

                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                    Click here for more about what makes these grates so special


                    PK 360 grill

                    Is This Superb Charcoal Grill A Kamado Killer?

                    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                    Click here to read our detailed review of the PK 360

                    Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                    kareubequ bbq smoker

                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                    Click here for our review of this superb smoker


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    masterbuilt gas smoker

                    The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                    Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                    Click here to read our detailed review


                    Professional Steakhouse Knife Set

                    masterbuilt gas smoker

                    Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                    Click here to read our detailed review and to order


                    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                    fireboard bbq thermometer

                    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                    Click here to read our detailed review


                    Finally, A Great Portable Pellet Smoker

                    Green Mountain Davey Crockett Grill

                    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                    Click here to read our detailed review and to order