I am a big fan of brining cuts of pork and poultry. Although I have used the Weber Virtual Bullet’s apple brine recipe for my Thanksgiving turkey for years, I use a basic salt and sugar brine as part of my normal routine for direct grilling of leaner cuts like pork chops and boneless chicken breasts by far the most. I try to limit brining these cuts to about 4 hours. To me it is not about adding flavors or changing textures. What I like is that it extends the “sweet spot” for doneness for those cuts and it is easier to get them perfect and juicy.
WSM, 99 & 09 Performers, 2-OTG, SJG mini WSM, Summit 420, Q100, Akorn, and Schwenkgrill
Last edited by benniesdad; 12-03-2012 at 11:20 AM..