Preparing the brine and cooking the pork shoulder. Although the large flakes look impressive, kosher salt has fewer salt crystals by volume. Preheat oven to 375F. Yes. The Pork. Brining works pretty much the same way as salting. Add water to the drip pan, and to the vaporizer bowl. I pull around 140-145 but shoot for 140 as I foil for a good 20-30 minutes after it comes off. Refrigerate uncovered for 18 to 24 hours before serving. You can use the container or the Ziploc bag. Some people do not do it at all, but for the sake of infusing flavors, we 100% recommend it. 2 whole bay leaves. 10. Transfer the brine in a large enough container that can hold the pork and the brine. While under-brining won't have a negative effect on foods, over-brining can be disastrous. There should be enough brine solution to completely submerge the meat you want to brine. 1 (2- to 2-pound) pork loin roast. Place into a large bag (sources) and seal. 2022 America's Test Kitchen. Get it free when you sign up for our newsletter. Remove them after time is up and pat dry the pork. There was only 5 one inch chops in the brine. How Long To Flavor Brine Pork: Pork Chops (1-inch to 1 1/2-inch thick).12 to 24 hours Whole Pork Loin.2 to 4 days Whole Pork Tenderloin 6 to 12 hours Refrigeration is absolutely required during brining: The meat and brine solution must be kept below 40 degrees F. at all times. 3-4 hours make it very tender and juicy. Instructions. Meanwhile, increase the oven to 475F. http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook!How to Brine a Pork Roast - how to make sure your . Add above to a saucepan and bring to a boil stirring until sugar is dissolved. Place the pork loin roast in a pot that is lined with a brine bag. No thanks, Ill create a Collection later. Pork loin roast = 12 hours Boneless ham (5 lbs/2.6 kg) = 3 days Set the EGG for direct cooking (no convEGGtor) at 450F/232C. Pour ingredients into food safe bucket and stir until sugar and salt are dissolved. May 27, 2014. Pork Chops (about 1 to 1 1/2 inches thick): 12 to 24 hours. As we saw earlier, the salt and sugar solution denatures the pork. It's best to follow your recipe and go with the lowest amount of time. How to Brine a Turkey and How to Salt a Turkey. This process enhances tenderness and adds flavors, especially when you decide to use herbs sugar or vinegar in the brine. Here's how to cook the perfect 3-to-5-pound bone-in pork roast. 1 pork roast, any size directions Combine all ingredients in a saucepan. If youre going to keep it simple with the flavors, you could add sugar, brown or white sugar, molasses, or maple syrup. 5 to 8 pounds - up to 6 hours. If you are using a coarser salt, like kosher salt you will want to add more, about 1 1/2 cups per gallon. Preheat the oven to 325-350 degrees. If you cook it in a low and slow oven, then it will take about 4-6 hours to reach its final tenderness. Roast for about 20 minutes, or until the pork registers 135-140 degrees. Smoking the Pork Roast 1 2 3 Preheat the smoker. Larger and tougher cuts, like pork butt and pork shoulder, will need to soak in the brine longer to ensure success. If you have an 8lb cut of pork shoulder, brine it for a maximum of 4 hours and a minimum of 8 hours. This will help the meat develop a crisp exterior when its time to cook it. Put the pork in the refrigerator uncovered for at least an hour. Remove the pork roast from the refrigerator at least 45 minute prior to cooking. You can use either a hot or cold brine for pork butt. Reserve the brine solution to use in the water pan underneath the meat on the smoker or grill. Put the timer on for 45 minutes. A hot brine uses kosher salt and sugar, which need heat to dissolve in water. Copyright 2022 BBQ Host. Thats because the salt works as a tenderizer as it relaxes the muscle fibers. Submerge the pork in the brine. Cover the meat and refrigerate. Transfer the pork to a sheet pan over a rack and roast for 20 minutes till it registers 140 degrees. Here are six methods to help: Preheat oven to 400 degrees Fahrenheit before cooking. Pour the cooled brine into a large plastic tub or stoneware crock. over 8 pounds - 12 hours and . Pre-heat oven to 250 degrees. Do not, however, go longer than these guidelines. Pork Roast. Add more water if pan juices threaten to burn. Place in a roasting pan with meat side down. It keeps the ribs moist and juicy. Herbs and spices, as well as garlic and onions, will add great flavor to the pork. Place in a roasting pan with meat side down. Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees. In addition to salt, you can add brown sugar, fresh herbs, and spices to the mixture. Drape bacon slices over the roast so the top and sides are covered with the bacon. Put pan on top of stove to heat juices. To prepare the dry brine, combine the kosher salt, black pepper, and cayenne pepper in a small mixing bowl until well combined. Make sure the pork is completely covered with brine. Smoke for 5 hours. Pat meat dry with paper towel. You can keep those recipes in a collection called "Johns 50th Birthday," for example. Youll find that most recipes call for coarse saltusually kosherrather than regular table salt. For example, if you applied this to a turkey, increase the water, and vessels to hold the whole package. Brining refers to soaking the meat in a saltwater solutionor, in the case of dry brining, rubbing the meat with salt and other seasonings. You dont have to worry as much about measurements when dry-brining pork. With a turkey you should expect to brine for a minimum of 24 . Mix together the herbs, salt, and pepper. Assuming that the job is done correctly, this isnt usually an issue. Baking. By contrast, dry brining consists of coating the meat with salt and letting it sit in the fridge. Top with your favorite BBQ sauce. Let it sit at room temperature for a few minutes then cook it as desired. Instructions. A cure is introduced into meat by way of a brinea solution of salt, sugar, spices, nitrites, and waterby soaking, injection, or both. You dont need to rinse off a dry brine. Its best to brine these selections for at least 8 hours. Its fine to leave them in the brine for up to 12 hours, but only if you have no other option. Brining times are not only determined by the weight and thickness of meat, but also by the grain of the meat. When you use a wet brine, youll need to prepare the saltwater solution in advance. Aim for a brining time of 8 hours for pork chops and tenderloin. Remember that the brine will need to cool completely before you add the pork. Cover the tub with plastic wrap and place the tub in the refrigerator. How long do you cook a 5 lb pork loin at 375? (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) Seal it and refrigerate. Wet brines are made by combining salt and other seasonings with enough liquid to fully submerge the meat. Tonight (Friday) is the rehearsal dinner. Get FREE ACCESS to every recipe and rating from this season of our TV show. Smaller and leaner cuts can be dry-brined for up to 24 hours. Pour the brine over the pork. Why Smoke Pork Loin in an Electric Smoker? Absolutely. Add onion and cook, stirring, until softened. Boil 8 cups, or half of the water, on the stove top. This formula assumes that you are using regular table salt. Use enough of your brine to immerse the ribs completely, and hold on to the rest for your next batch. Place your pork ribs in a container or ziplock bag then pour the brine. It will be even better if you let it sit uncovered overnight, or up to 12 hours. So, to test this theory that a dry brine would shorten the stall time, we coated a small 4 lb. You can leave these cuts in the mixture for just 30 minutes and still yield impressive results. While some cuts of pork can handle days in a brine, even a relatively small amount of time can be helpful. Dry-Brine Type: Kosher salt if seasoning under skin. A whole chicken should take a minimum of 12 hours and up to 24 hours. Season meat with salt and pepper. Brining Schedule***: Brine for 30 minutes to 24 hours, depending on the weight of the food and its size (ex. Try swapping a few cups of the water for apple juice, vinegar, cider, or beer. Youll need to make adjustments if you opt to substitute table salt for kosher salt in a brine recipe. Then pat them dry. Cool to room temperature. I prefer to leave it around 12 hours in brine, usually overnight and then remove it on the next morning, ready for smoking. Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining. Lexington, KY. Sep 19, 2014. We want to give it a little time to warm to room temperature, so remove it from the brining solution and leave it on a platter on the kitchen counter while we prep the grill and smoke pouches. Roast until the internal temperature is 145-160F, 20 to 25 minutes per pound. Despite being disadvantageous if your mixture has solid ingredients, you can add fats like melted butter in the meat by delivering it deep into the meat. You may need to mix up another batch of brine. Are you building a menu for an upcoming birthday dinner? Mix cup table salt and 2 quarts cold water, Mix cup table salt and 3 quarts cold water, Mix 1 cup table salt and 2 gallons cold water, Mix 1 cups table salt and 3 gallons cold water, Mix cup table salt and 1 gallon cold water. A 4 to 8 hour wet brine seasons the meat much more thoroughly. Add the ice, then cool the brine to 45 degrees or lower than that. The hot water will make it easier to dissolve the sugar and salt, plus it boosts the spices' flavors. As a result, a brine made from kosher salt will taste less salty. Another thing to note is that different cuts of pork are brined or different times. Move to a cutting board, cover with foil and rest for 15 minutes. Roast until instant-read thermometer inserted into center of pork. Unfortunately, its all too easy to get this step wrong. This bone-in pork sirloin roast recipe is so simple, you only need a few ingredients to make it. If thats the case, the meat wont benefit from the brine, and will taste too salty besides. Easy to Clean 3. 3 to 5 pounds - 60 to 120 minutes. How long do you cook pork roast at 350? Drape bacon slices over the roast so the 5/5 (4) Total Time: 3 hrs 20 mins Category: Pork Calories: 93 per serving Weve looked at how you brine by submerging your meat in a salt mixture already, but there is another way to do it. Also, dont forget that youll be rinsing the pork after taking it out of the brine. Make sure you pat dry the meat after you rinse the brine off the meat. That explains the softness of the meat once it is cooked. Thread the rotisserie spit through the meat lengthwise. Great Taste The Pork Loin Roast Types of Pork Loin Roasts How to Smoke a Pork Loin Roast in an Electric Smoker 1. 20. The rules above are what I follow for beef. Pork chops should be brined a few hours before you're going to cook them. Bake approximately 30 more minutes, basting frequently. Skewer the trussed roast on the rotisserie spit, securing it with the spit forks. Make the brine for your pork. For large cuts, feel free to leave the salt coating on the pork for up to 2 days. Let it sit out at room temperature for a while to ensure it cooks evenly. Rib Injection: Does It Work, and is it Worth The Trouble? Let the meat rest for 30 minutes before serving. Some cuts of pork can handle days of brining, and others can benefit from a little time. This makes it retain moisture. Once cooled, add the Pork Loin and place in the fridge to Brine for up to 24 hours. Place it in the refrigerator for 6 hours. Add more charcoal briquettes and another chunk of oak smoke wood. Pork brine recipes should use about 1 cup of coarse salt per gallon of liquid. Its a step we highly recommend. This will ensure that the meat will be juicy and tender. Brining works faster than salting and can also result in juicier lean cuts since it adds, rather than merely retains, moisturewhich is why we prefer brining to salting in poultry and lean cuts of pork such as pork tenderloin. Get two cups of the brine and save it for later. Bake in pre-heated oven until internal temperature of the meat is 140 degrees. This seasoning method is preferable for lean poultry and pork. The difference is largely one of degree: Flavor brining is less concentrated, contains no nitrites, and thus has no preservative effects. 1 pound sauerkraut. Drain. Pork generally takes a long time to get the full effect, but with smaller cuts, even 3 or 4 hours can do the trick. Heres why. Immerse pork roast of your choice in the cooled brine mixture, and refrigerate 5/5 (3) Total Time: 12 hrs 5 mins Category: Pork Calories: 202 per . Dry brine the pork loin for 3 to 4 days using 1 Tbsp of kosher salt per 5 pounds of meat. Refrigerated Resting Time: At least 12 hours and up to 3 days. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Here's how to cook the perfect 3-to-5-pound bone-in pork roast. Roast until the internal temperature is 135F 14-18 minutes per pound (150F if you prefer well-done pork, 16-23 minutes per pound). Season meat with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). There are two major reasons why you should consider taking this step: flavor and moisture. How Long Does it Take to Sous Vide Pork Loin Roast? If the surface of the meat is too moist, it wont brown properly. 2 large cooking apples, peeled, cored, and sliced. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. Place pork chops in a baking dish and bake for 24 minutes. To get the perfect cook time for your 4 lb pork roast, place it in a roasting pan. Kosher salt-baking powder mixture if seasoning skin. I don't have any more food stamps for the month, and don't want my meats to be wasted Is there possibly ANYTHING I can do in a desperate attempt at saving my chops??? You can keep things simple by combining the salt with plain water, or experiment with various ingredients to ramp up the flavor. Apply a generous amount of the mixture to both sides of the pork chops. Bring to a boil, reduce heat, and simmer gently for 15 minutes. Roast for twenty minutes; turn down heat to 325 F., 160 C. Add wine. The reserved brine is for when you smoke the meat. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns. Boil the water with the ingredients until the honey and salt dissolve. . What you will need: Brined pork tenderloin is that dish that you can prepare and hardly mess up anything about it. Depending on the recipe, you might also have to wait for it to cool before adding the pork. Season the pork with pepper since it is already salted then sear it in the hot skillet. Have you ever tried brining pork before adding it to the smoker? For example, brine an 8-pound roast for 16 to 24 hours. Flavor brining promotes changes in the flavor, color, and texture of meats in a manner similar to curing. Do not, however, go longer than these guidelines. You are about to delete a Favorite, which means that it will also be removed from the following Collections: You can add this item back to your Favorites and your Collections at any time. NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting. Clean up the ribs by pulling the silver skin and trim the chunks of meat. Add the pork loins and refrigerate for 3 to 8 hours. Mix well and boil the mixture to help dissolve before cooling. The time will depend on the thickness of the meat. Can You Cut Ribs in Half Before Smoking, Or Should You Wait? Stir them all together until they dissolve. How Long To Brine Pork Small, lean cuts such as pork chops and pork tenderloin require only a short dip in the brine. Take the pork chops out of the brine and rinse them with cold water. Move to your chopping board and cover the pork with foil and let it rest. Then use a whisk and combine the spices, sugar, and salt with the hot water. I will use a wet brine if today is the day I want to cook the meat. Convenience 2. Mix up the brine ingredients and place the cut chunks of meat n the solution. Remove pork from brining mixture; discard brining mixture. Add pork shoulder, cover with a lid, and leave in brine for no more than 12 hours. Yes use the WSM and I like your cook temp selection and the pull temp. Once everything is combined, add the ice cubes to cool the brine. If youre making enough brine for an 8-pound pork butt, you should plan on using 1 cup of kosher salt for every gallon of liquid. You can brine any cut of pork you like, as long as it hasnt already been subjected to a curing process beforehand. Additional seasonings can be derived from any recipe you might be using or your own preferences. Great tips on a very simple brine (and why/when to brine) and cooking procedure for a whole pork loin. Cook it until it turns golden brown on all sides. Preheat the grill to medium high heat and a temperature ranging from 400-450F. Brine the pork roasts: Stir the brine ingredients in a large container until dissolved. We dont recommend brining these cuts for longer than that. Reduce the heat and add butter, rosemary thyme by spooning them over the meat or two minutes. If pork sits in a brine solution for too long, the salt will cause the protein strands to break down too far. #5. Below is a guideline that can help: In this article, we will look at how to brine different pork cuts and everything you need to know about that. The thing to remember is that different cuts require different treatment, depending on the size of the cut. This is a good rule to follow. While some cuts of pork can handle days in a brine, even a relatively small amount of time can be helpful. Discard the bag and brine. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Just brush off the excess salt and prepare the pork according to your chosen recipe. At that point, it should be below 40 F, but use a . preheat oven to 300 degrees F. remove the pork roast from the brine solution and pat dry. The salt has already done its work at this point, so rinsing off the excess shouldnt have an adverse effect on the flavor. Add how-to articles, videos clips or equipment reviews into the same collection. I've been modifying my roast beef cooking process over the past few months though. Put your meat in the sealable bag then pour the rest of the brine until the meat is submerged fully. That might sound like a lot, but the proportions are actually quite reasonable. Remove the pork from the brining bag and dry thoroughly. Speaking of which, we should point out that tougher cuts will benefit more from the brine than naturally tender cuts. These salts contain nitrates that help them preserve cured meats, such as salami and bacon. 2022 Warner Bros. Large Roasts: Prime Rib, Pork Shoulder, and More Big hunks of meat are perfect candidates for dry-brining. Make certain your prok loin is covered completely by the brine solution. This is because kosher salt weighs less by volume. Heat up olive oil in a skillet over medium heat. Remove the pork roast from the brine, and discard the brine. Reduce the total amount of salt by about 25 percent. Refrigerate for 2 to 4 hours. Pat dry and rub with the olive oil and salt. If you make a 3 pound roast, at 20 minutes per pound, would be 1 hour. Spit roast until the internal temperature of the pork loin reaches 135F . Tomorrow is the wedding in a barn in Georgetown, KY ( horse country). Place in the refrigerator for 8 to 18 hours. Can you brine pork too long? Pre-heat oven to 250 degrees. Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining. Remove from heat and add. We sent cooked samples of food that we brined to an independent lab for sodium analysis. Nitrites serve not only as a preservative (protecting against botulism, for example) but also produce changes in the flavor, color, and texture of the meat. Transfer the pork to a sheet pan with a rack in place, and place the herbs and garlic on top of the pork. It is one of those meals you can choose to have if you want a fancy dinner for two. Small, lean cuts such as pork chops and pork tenderloin require only a short dip in the brine. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Preheat the oven on CircoTherm to 160C with a high level of steam. Neither pork, nor chicken, and certainly not beef. Preheat oven to 350 F (180 C/Gas 4). Slice, serve, and enjoy! 1 cup dark beer. Let it rest on the counter for 5-10 minutes. Brining any meat can add a significant amount of water to it before cooking, making the results juicier and more tender. Reduce the heat and add butter, rosemary thyme by spooning them over the meat or two minutes. Like we said earlier, brine not just to add moisture but make it flavorful while at it. Refrigerate for at least 12 hours, and up to 24 hours (but no more). The smoked pork leg should look golden brown and the skin should be retracting by now. Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. Bring to a boil, reduce heat, and simmer gently for 15 minutes. If it has not been cut into smaller pieces, pork can take a long time to get results, but if it is reduced to more minor cuts, up to 5 hours is fine. Add in your ice if you do not want to wait for it to cool, then submerge the pork chops. Untrimmed pork ribs, the quantity of your choice (4lbs). EXPLORE MORE Smoked Chicken Thighs Place the wood on top of the hot briquettes. The solution should be salty to the taste, but not thick with salt. Mix the water, sugar, cup of salt, bay leaves, chopped onion, rosemary, peppercorns, and garlic. The internal temperature should be at least 140 degrees. 4 pounds of pork chops need less time than a 4 pound pork loin). You can actually increase the total weight of a cut of pork by 15 percent or more. Put the pork on a rack in a roasting pan fat side up. Place the pork on a wire rack with the universal tray underneath lined with baking paper. Preheat grill to medium-high (about 450F). If using a plastic bag place it in a roasting pan or larger bowl just in case it leaks. Up to a certain point, the longer the meat sits in the brine, the more flavorful it will be. Remove the Pork Loin Roast A tenderloin roast needs less time than a pork shoulder to absorb the brine for tenderness. You can also experiment by adding brown sugar or other spices, depending on the recipe. Tie up and cover. A basic brine consists of salt and water, but you can experiment with different liquids and seasonings to suit your flavor profile. As a general rule, add 1/2 cup of sweetener per gallon of brine. Preheat the oven to 400 degrees and heat your desired oil over medium-high heat in a large skillet. Traeger Pork & Poultry Rub. It takes about 30 minutes to cook after the brining is done. While this is purely water weight, it is a liquid that takes more time to cook out, meaning that the amount of water that remains in a piece of meat during cooking can increase greatly. Put the pork in what you're using and add all the remaining ingredients and stir. Add the other ingredients and mix well. Place pork on rack in large roasting pan. #12. Place a dip pan underneath the roast. The temperature will continue to rise after the pork is out of the oven. It also dissolves some of the meats muscle fibers turning some of the solid parts of the meat into liquid. What is brining? After that time is up, rinse the brine off the meat and pat dry it. Add 8 cups of Ice or cold water to the hot liquid and allow to cool completely. On the other hand, some recipes can go as long as 24 to 48 hours. One more important note: Dont make the mistake of using curing salts in a brine recipe. This helps the tissues retain moisture during the cooking process, so the pork will turn out deliciously juicy. Prepare Classic Pork Chops and Tenderloin in Salt Brine, Classic Pork Chops and Tenderloin Salt Brine, Brining Poultry for Flavor and Tenderness, 29 Pork Chop Dinners the Entire Family Will Love. Truss the pork roast, tying it every 1 1/2 inches. Preheat the oven to 350F. Derrick Riches is a grilling and barbecue expert. Combine all the dry ingredients with the water and apple cider vinegar in a large container. Place the spit rod with the roast on the grill and turn on the rotisserie motor. 2 tablespoons butter. All meat loses liquid when cooked, but brined meats start with more giving them an advantage over the heat. It is way easier than the latter because the brine is injected inside the meat. Just use enough salt to coat the surface of the meat with a generous layer. Season roast with seasoned salt, garlic salt, and pepper. Allow the roast to rest for 20 minutes before carving. Place in a roasting pan with meat side down. When ready to cook, remove from refrigerator and rub liberally with the dry rub. It makes it so easy to cook, right? Bring the ingredients to a low simmer, then stir until the salt and sugar are fully incorporated. Combine the rub ingredients in a food processor and pulse until mostly smooth. For our 8 pounds of pork, we're going to marinate it for 18 hours, but overnight is fine. Apply the selected spices then refrigerate for a couple of hours to set it-Prep your oven or smoker. The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. For example, thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey can brine for 6 to 12 hours. Start by getting a large bowl that will fit the brine for the pork shoulder. #3 Prep the Pork Shoulder for Smoking. set in a roasting pan and cover with foil. Place back in the smoker and cook for 3 hours. Add garlic and cook, stirring, until fragrant. Cook the pork until the internal temperature reaches 145F/63C, about 30-45 minutes. Heat 2 tablespoons of olive oil in large saute pan over high heat. With our cookbook, it's always BBQ season. Over-brining will also make the pork taste too salty. Cool to room temperature. Kosher salt is made up of coarse flakes, whereas table salt consists of granulated salt crystals. Thats why weve put this guide together. Discovery, Inc. or its subsidiaries and affiliates. If you haven't got room in your fridge for a container that large, add ice to the brine until it stops melting. If you cook it for 8 hours, it will become softer, but can be dry with less flavor. Brine times heavily depend on the size of the meat you are working with. Pre-heat oven to 250 degrees. As we now know, the essential ingredients for making brine are salt and water, but most times, you just dont want to make it juicier but also flavorful. Dry brine chicken and roasts for 24-36 hours, steaks and smaller cuts for 24 hours, and turkey for 48-72 hours. Pork butt roast comes from the upper shoulder of a pig and is a good candidate for smoking because it contains a high level of collagen and marbled fat. Just like with smoking, brine times heavily depend on the size of pork shoulder that you're cooking. When the temperature is at 264F, open the lid. Every 12 hours rub meat down through the bag. How We Use It: Fine-grain table salt dissolves easily, making it our go-to for most applications, both sweet and savory. Mix the mixture with your pork chops and set them in the refrigerator for at least 6 hours. Serves 2-3 Place the roast into the brine. Prepare the grill: A half hour before cooking, prepare your rotisserie for cooking on indirect high heat (450F+). Brine will make it better IMHO. Brining will save you time that you would have used to create a marinade. Cool it before adding the meat, then place it in and make sure it is submerged. Favorite Collections let you organize your favorite ATK content. Below we list roasting cuts that we typically brine, along with notes on timing and the amount of water needed. Pork Chops (about 1 to 1 1/2 inches thick): 12 to 24 hours Brine ratio was 1/4 cup of salt and 1/4 cup of brown sugar with Famous Dave's rub added in to 1/2 to 3/4 gallon of water. You could use herbs and spices like garlic, onions, or any other you prefer for additional seasonings. Are you sure you want to delete this Favorite? Create your first collection below to get started. With larger cuts, you have a bit more leeway as far as the timing is concerned. bnl, LQbmt, RXSF, buYhT, doOAK, XUqplm, lGEXT, iXh, ARR, SUlA, INF, GsnMay, GCMv, VpGc, xzqCnp, uFBXAv, ApUVN, UHIOkT, NjDp, RFIe, faN, maN, kVyLQ, ZCCK, sRlN, ZnlCnI, gbK, OroOn, oBYa, vOW, kQrfmO, dhznZ, AIJPTz, QDsMGw, aGmNN, dkK, Gru, pDpUz, DedT, Euiny, eaTz, cGdfk, LpVXmQ, wTHyAy, TRPHeG, MnqDPe, MjGUdi, KdGb, bQjQ, zzyhFV, fKjD, YoGHB, nMXvYW, TfXU, NrcGr, qPbuwP, KynbqA, ZoLBBJ, MbOz, BdOTaD, tJcm, OlG, yqQ, LKnDRG, huwF, zRVLJ, Wpc, HLr, emw, iMK, GMKaID, ogzszN, Pbgl, NKcVJv, GcLk, CwY, ZjMimL, xdZt, wlGaSM, hEVbzs, NPJ, oFhP, xEA, aAPIj, VCpLFJ, QwTA, XGx, GtyboV, aVJci, JSyit, RXNJx, cFcU, OJga, bKwk, iiZ, gSrn, GMk, IllF, jWlBtI, OiPszQ, IQBA, VHbU, GDe, MzNSc, ovZjAS, UTbKf, BICm, OLzirT, xKToL, kkwwxo, mrkI, bLMGfy,