I have made many pork chops over the years, but I always wet brined them. I picked some up last week, I always dry brine my beef and venison, so I thought I would try dry brining pork chops for 24 hours, then smoke and glaze just before pulling off the pit.
Trimmed them up
Dusted with Salt, White Pepper, and Ground Ginger
This morning, quickly started a glaze with White Wine Vinegar, Soy Sauce, Brown Sugar, Dijon Mustard, EVOO and a small pinch of Cayenne Pepper
Added some rub and prepped the PBC to cook at 280 with Post Oak and Apple
Into the PBC
Spread the glaze on when the IT hit 130 degrees
Off the PBC and ready for a 10 minute rest
Served with some potatoes and grilled broccoli
Moist and flavorful!
After pulling the Pork Chops, I tossed a Spaghetti Squash to smoke, going to make Spaghetti Squash Lasagna later this week.
I really did not notice the difference between dry brining and wet brining. For the simplicity of dry brining, I will probably use it as my go to in the future unless I had a flavor that I wanted to penetrate deep into the Pork Chops.
Thanks for looking!
- Jason
Trimmed them up
Dusted with Salt, White Pepper, and Ground Ginger
This morning, quickly started a glaze with White Wine Vinegar, Soy Sauce, Brown Sugar, Dijon Mustard, EVOO and a small pinch of Cayenne Pepper
Added some rub and prepped the PBC to cook at 280 with Post Oak and Apple
Into the PBC
Spread the glaze on when the IT hit 130 degrees
Off the PBC and ready for a 10 minute rest
Served with some potatoes and grilled broccoli
Moist and flavorful!
After pulling the Pork Chops, I tossed a Spaghetti Squash to smoke, going to make Spaghetti Squash Lasagna later this week.
I really did not notice the difference between dry brining and wet brining. For the simplicity of dry brining, I will probably use it as my go to in the future unless I had a flavor that I wanted to penetrate deep into the Pork Chops.
Thanks for looking!
- Jason
