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Unread 07-07-2012, 08:45 AM   #5
Ron_L
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Using Tenderquick really isn't a brine, thats a cure, and that's why you got the hammy taste.

The accepted rule of thumb has been a 1-1-1 recipe for a brine. 1 cup of kosher salt (Morton for reference), 1 cup of sugar and 1 gallon of water.

A good reference is the great Brining 101 that Smokin' Okie published a while back...

http://www.cookshack.com/Websites/co...brining101.pdf

There is also a good discussion on brining here...

http://www.bbq-brethren.com/forum/sh...d.php?t=119611

Also, I prefer chops grilled, not smoked. You can get a smoke flavor using a foil packet of chips it you want, and you can also do a reverse sear on the chops by cooking indirect until they are 125-ish internal and then finish direct until they hit you desired internal temp.
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