Loin Chops - BBQ Central

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Old 07-25-2014, 07:43 PM   #1
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Loin Chops

I cut up a pork loin into 1 inch chops, then brined them for two hours with sea salt, pork rub and agave nectar. Put them on the offset, at 350, and pulled them at 145, internal. They were larrupng!!
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Old 07-25-2014, 10:03 PM   #2
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I never brine mine and they turn out great. Might try it next time.
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Old 07-26-2014, 09:13 AM   #3
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Looks mighty good. Getting to where the two hour hot water brine is the only way I fly on those things. Turns them into total different critters. Much more well behaved on the grill.
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Old 07-28-2014, 01:42 AM   #4
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What is your recipe for the brine. I don't even keep a brine recipe anymore.
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Old 07-28-2014, 09:04 AM   #5
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I used 1 gallon of water, 1/2 cup sea salt, 1/2 cup pork rub and 1/2 cup agave nectar. Worked great. I'm thinking about trying 2 1/2 hours next time.
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Old 07-28-2014, 11:43 AM   #6
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To the one gallon of hot water I use 1/2 cup salt and 1/4 of whatever rub I have laying around. Been using Bad Byrons Butt rub here recently. I go a strict two hours on time regarding the loin steaks. Have went 3 hrs. on a butt. Hey wonder why this wouldnt work to throw a brine of a hunk belly n root to bacon?
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