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Pork loin chops- the dry brine vs wet brine test

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  • bbqoaf
    commented on 's reply
    Missed that, thanks, I think this calls for another experiment, smoked and seared vs smoked and not seared.

  • Strat50
    commented on 's reply
    A baseball cut is where a steak is cut to be as thick as it is wide.

  • Huskee
    commented on 's reply
    Sounds good to me, I think it'll be a home run.

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

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  • Huskee
    replied
    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.

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  • Dewesq55
    commented on 's reply
    I asked a similar question bbqoaf. He doesn't sear.

  • Dewesq55
    commented on 's reply
    Baseball cut?

  • bbqoaf
    replied
    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?

    Leave a comment:


  • Strat50
    replied
    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!

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  • Huskee
    replied
    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...

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  • Ozric
    replied
    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!

    Leave a comment:


  • Huskee
    commented on 's reply
    Thanks Jon!

  • Huskee
    commented on 's reply
    Thank you sir! It's hard once you find a great recipe to venture out, I think we're all guilty of that.

  • Huskee
    replied
    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.

    Leave a comment:


  • Breadhead
    replied
    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.

    Leave a comment:

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