How long to brine these chops?

atcnick

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Jan 1, 2010

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Longview, Texas

• Feb 20, 2013

• #1

I'm brining some chops in a simple brine. 1 gal water, 1 cup kosher salt, 1/2 cup each if brown and white sugar.

They're about 1.5 inch thick. How long would you bribe for? I'm gonna smoke this afternoon. These are off a hog we just had processed.

-Nick

 

diggingdogfarm

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Jun 23, 2011

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• Feb 20, 2013

• #2

It depends on how salty you want them.
I wouldn't brine them any longer than a couple hours, with a couple hour rest time before cooking.

~Martin

 

Last edited: Feb 20, 2013

snorkelinggirl

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• Feb 20, 2013

• #3

I use basically the same recipe as you when I brine pork chops.

4 cups water
1/4 cup sea salt
1/4 cup sugar, brown sugar, or honey
1/2 tsp black peppercorns
3 whole cloves
3 juniper berries
2 bay leaves

Our chops are usually 1 inch thick. I brine them for 6 to 8 hours (but never more than 8). Pat them dry and let them rest in the refrigerator uncovered for a while.  We usually pan sear for 5 minutes per side then finish in a 450 degree oven for 5-6 minutes until IT reaches 145. 

 

chef jimmyj

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• Feb 20, 2013

• #4

I would agree with Martin if you really want to brine. But considering how well marbled they are, I doubt the brine will even be needed to add moisture. I would just Rub them up with you fav and let them rest a couple of hours and Smoke/Grill them...JJ

 

pgsmoker64

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• Feb 20, 2013

• #5

I'm with JJ.  Those PCs are beauties and probably don't need brining. 

Rub 'em, put a little smoke to 'em, then on a nice hot grill!

Good luck,

Bill

 

kathrynn

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• Feb 20, 2013

• #6

 I wanna see how those come out!  Yummmy

 

atcnick

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Longview, Texas

• Feb 20, 2013

• #7

I'll be sure to post


-Nick

 

atcnick

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Longview, Texas

• Feb 20, 2013

• #8

It was very tender and juicy, but I'm not use to cooking a chop this thick. Could have used a heavier dose of rub


-Nick

 

snorkelinggirl

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• Feb 20, 2013

• #9

Wow!  Now that's a gorgeous looking chop. How long did you end up brining for?

 

woodcutter

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Marathon Wisconsin

• Feb 20, 2013

• #10

That is very nice!
 

 

atcnick

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Longview, Texas

• Feb 20, 2013

• #11

I brined for 2 hours


-Nick

 

venture

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• Feb 20, 2013

• #12

I agree that no more than 1 or 2 hours of brine would be best.  I would tend toward 1 hour for chops.

Then again, those looked like primo chops.  Don't think any brine was needed for moisture.  Only flavoring being the benefit.  A marinade would work well, too, if that is the the goal.

Gotta say?  From the pics?  Those were some pretty chops!

Good luck and good smoking.

 

snorkelinggirl

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• Feb 20, 2013

• #13

Good to know. Perhaps I've been over-brining. I'll try a couple of hours instead on my next chops and see how they come out.