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Brining Pork Chops
Posted on 9/7/16 at 5:42 am
Posted on 9/7/16 at 5:42 am
I need to put 350 pork chops (bone in) on the smoker today for dinner.
Usually we grill them, but I'd like to brine and not have them dry out during smoking. Anyone got a good measure of how much? I was just going to fill the ice chest with water, sugar, salt and let them soak a few hours. Would this be long enough?
I really have up to 6-7 hours if needed.
Thanks in advance!
Usually we grill them, but I'd like to brine and not have them dry out during smoking. Anyone got a good measure of how much? I was just going to fill the ice chest with water, sugar, salt and let them soak a few hours. Would this be long enough?
I really have up to 6-7 hours if needed.
Thanks in advance!
6
Posted on 9/7/16 at 5:50 am to Jambo
Never done it, so no help here....
BUT, sounds good, and I'd consider adding a a gallon of apple cider vinegar during the final 30 minutes to an hour.
BUT, sounds good, and I'd consider adding a a gallon of apple cider vinegar during the final 30 minutes to an hour.
Posted on 9/7/16 at 6:12 am to OTIS2
One cup sugar, one cup salt, one gallon water. Just adjust that to a 5 gallon bucket and go from there. If they are already cut just go as long as you can but 2-3 hours will do fine. Rinse in cool water and dry well.
And brining any pork even with a lot of far is just as good as brining chicken. It works very well.
And brining any pork even with a lot of far is just as good as brining chicken. It works very well.
This post was edited on 9/7/16 at 6:14 am
Posted on 9/7/16 at 6:18 am to Jambo
Basic ratio for brining is 16 water to 1 salt which equals out to 1 cup of salt per gallon of water. 6 hours would be plenty.
Posted on 9/7/16 at 6:28 am to TypoKnig
The above ratios sound right. For added flavor, throw in a tablespoon of cracked black peppercorns and 3-4 sprigs fresh rosemary per gallon
This post was edited on 9/7/16 at 6:41 am
Posted on 9/7/16 at 6:42 am to Jambo
150 quart ice chest. Approx half full of brine. 4 cans of salt, 2 bags of sugar. Lemon, limes, rosemary, little crab boil. Great for pork
This post was edited on 9/7/16 at 6:43 am
Posted on 9/7/16 at 6:45 am to LSUballs
The chops are already cut. Do I need to rinse or will they be ok going straight on the smoker?
Thanks guys!
Thanks guys!
Posted on 9/7/16 at 6:50 am to Jambo
1/4 cup of salt to a 1/2 gallon of water, everything else is lagniappe. Sliced at 3/4" thick, 6 hours should be plenty. I've brined pork loins before and they came out great.
This post was edited on 9/7/16 at 6:52 am
Posted on 9/7/16 at 7:00 am to Jambo
You mean after the brine?
You are going to have to rinse them off before putting them on the smoker.
You are going to have to rinse them off before putting them on the smoker.
Posted on 9/7/16 at 7:04 am to TypoKnig
quote:
You are going to have to rinse them off before putting them on the smoker.
thank you!
Posted on 9/7/16 at 7:06 am to Jambo
Posted on 9/7/16 at 8:20 am to Jambo
Pics of the party and how big is your smoker
Posted on 9/7/16 at 9:30 am to Cracker
quote:
Pics of the party and how big is your smoker
I've got the second biggest ole hickory they make.
hopefully ordering the big daddy by the end of the year, but it's like 50k
Posted on 9/7/16 at 9:32 am to Jambo
Rinse and let dry before cooking.
Posted on 9/7/16 at 2:41 pm to Deactived
Thanks everyone!
Smoked them for 3 hours on low, came out hot and juicy!
Smoked them for 3 hours on low, came out hot and juicy!
Posted on 9/7/16 at 6:37 pm to Jambo
Yea I want to see these 350 smoked bone in chops
Posted on 9/8/16 at 7:18 am to Jambo
I only counted 27 so I'm calling BS on the 350.
J/K, they look delicious.
J/K, they look delicious.
This post was edited on 9/8/16 at 7:19 am
Posted on 9/8/16 at 1:41 pm to CHEDBALLZ
quote:
I only counted 27 so I'm calling BS on the 350.
c'mon dude, breakin my balls. serious note, we do a lot of high volume stuff, and my brand new flat grill had a big ole gash in the back where it meets the backsplash. It was either smoke them, or put them in the oven all day. smoker wins every time! quote:
J/K, they look delicious.
thank you very much, yall gave some very helpful advice
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