Brining pork chops?

[mrbison]

Hey guys,

So I've got some nice pork chops sitting in the fridge and I want to smoke them tomorrow morning! I've never brined before, but I'm thinking about giving it a try. How long do I brine them? I've seen anywhere from one hour to 24 hours! I'm probably going to try about 1/4 cup salt with maybe 4 cups water. What else? How long? Thanks!

[BlueHowler]

I do not like brining pork chops very long never longer than 2 hours.

Try this brine recipe that works for pork and chicken;

4 cups water
1/4 cup kosher salt
1/4 cup brown sugar
1 small onion sliced
1 lemon sliced
2 cinnamon sticks crushed or 1/2 tablespoon cinnamon powder.

[el_matt]

I can't remember what I used, but I brined some thick cut, boneless chops once or twice. Really good, as I recall. I may just have to do it again sometime soon. Blueshowlers recipe sounds good to me.

Matt

[Hankdad1]

BlueHowler has it right, if you brine them too long they will end up tasting like ham more than a fresh pork chop.

[OakPit]

I always brine...sometimes adding a bit of the rub you plan to use eventually on the outside. Simply dissolve with the salt base. I only give my chops about an hour in the brine. ImageUploadedByTapatalk1303532730.099182.jpgImageUploadedByTapatalk1303532743.463599.jpg

[martyleach]

Originally Posted by OakPit

I always brine...sometimes adding a bit of the rub you plan to use eventually on the outside. Simply dissolve with the salt base. I only give my chops about an hour in the brine. Attachment 52057Attachment 52058

I like the short brine as well. Oh, and I love the artichoke doing a headstand.....

[Brewer]

Nicely done OakPit - those chops look great

[Mitch]

Agree. An hour is pleanty.

[SmokinAussie]

All correct up there... I'll be brining a whole belly soon, just for flavour... not for curing. 3 or 4 hours should be enough. Chops?... an hours is plenty.

Cheers!

Bill