Will smoke some thick (1†- 2â€) pork chops this weekend and plan to wet-brine them with Simple Blonder. Are the recommended brine times listed in Meathead’s cook book the minimum times to brined by thickness – i.e. would it create a problem to brine them overnight?
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Not a problem, per se, but might get too salty. I use Huskee's Wet Brine, which I have redone by weight, and usually do chicken parts and pork chops for just an hour or 2.
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I've wet brined pork loin (chops or roasts) but I've learned I like loin just as well or better when I dry brine the meat with the usual 1/2 tsp kosher salt per pound. Also the timing isn't quite so critical as it is when wet brining.
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