The 1st round last week was brined from a recipe that I should have known had too much salt. And sure enough resulted in a salty flavor, eatable but not much more. This time everything was measured by weight to ensure a 5% brine was used. Result was no salty flavor, and the pork shinned through. However, in both attempts using Duroc chops, the meat was still lacking the moisture I was hoping to create with the brine. Guessing this is par for the course given the chops are for the most part quite lean. Leaning now towards using CSR's instead, given the higher fat content, for future grilling. These chops were still very good, just wanted more moisture.