Originally Posted by Rocket_J_Dawg
You're welcome pac. Let us know how it turns out. It definitely keeps the chop juicy and tender, but I find that it seems to change the texture of the meat which I wasn't that fond of. Could be just me.
Your brine worked out perfectly, RJ.
And it did change the texture, but in a good way (for me). Almost like a filet mingnon. Not just juicy, but also tender. In spite of me liking thick pork cooked to 165F or so.
Good glaze, too. Very subtle. Had a little *something*, which I'll assume is this umami I've read about