Is a little brining

PhillyinMA · Joined: 27 Dec 2008 Posts: 11

better than none at all? I got caught up longer than i thought and am able only to brine for about 60 min. instead of the 2-4 hours recommended. I've got them in the brine now...am I just wasting my time or is a little better than none at all? Thanks.

SoEzzy · Posted: Oct 18 2009 Post subject:

Some is better than none, but IMO you're right at the bottom end of being effective with the brine for most meats, but some don't need all that much more than an hour, what is it that you're brinning?

And how do you intend to cook it?
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PhillyinMA · Joined: 27 Dec 2008 Posts: 11

it was 4 bone in pork chops, about 12 oz. each. had them in the brine for 65 minutes, then smoked them with hickory chips at 200 for about 45 minutes then direct heat to finish them up. they came out tasty, expecially with my horseradish applesauce., and seemingly more moist than if I had just griled them, but it may have just been wishful thinking.

SoEzzy · Posted: Oct 18 2009 Post subject:

Now you are setting yourself up for an experiment, 2 chops for 2 hours, 2 for 3, 2 for 4, then smoke and cook the same way, see which you like best.
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Here's a change Robert.

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