Nice!
Reason I mentioned it was that the surface reminds me of the finished product I get when I marinate pork or chicken before I cook it. Since you apparently wet brined it that would explain why it looks the way it does.
I think it has something to do with it having a lot more surface moisture than if you just pulled it out of the package, seasoned it and threw it on the grill.
If you’re looking for a maximum juiciness you can pull chops at about 140 internal temp, let them rest 5 minutes and they’ll just hit 145 which is the updated USDA guideline for pork chops.
This method is worth exactly what you paid for it but might be worth a try:
Pat the chops (or steaks) dry out of the package.
Season fairly liberally with a 50/50 mix of kosher salt and black pepper (go lighter on the pepper if that seems excessive) On pork a sprinkle of brown sugar is a nice touch.
Put them in the fridge for a day or two or three uncovered. The meat will totally absorb the salt and the surface will be dried out by the low humidity of the fridge. This concentrates the flavor and is kind of like a quick dry aging process.
Go ahead and grill the same way you always do.
Seems crazy but it will make for an entirely different eating experience with the exact same cut of meat.
TY.
I usually try to pull pork at 145. I was tardy, but they were juicy.
I have done the dry brining in the past, but a wet brine seems to help keep the pork moist. If I've got the time, I might wet brine a pork roast and then dry brine it. No salt in the dry brine tho.
These chops were in the display case yesterday morning, and shouting 'pick me'.
I've got a small store bought corned beef flat sitting in the frig with some pastrami seasoning. It's going on the wsm to 195. We'll see what happens.
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by murphstahoe Golden Era by No one in Mn
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