My pork chops went from dry to juicy after I started brining them overnight last month

I used to just season and grill them straight from the fridge, but this past July I tried a simple salt and sugar brine for 8 hours before cooking, and the texture difference was night and day. Has anyone else had luck with brining tougher cuts like shoulder steaks?

2 comments

2 Comments

grace_bailey27d ago

Brining shoulder steaks overnight makes them way more tender, honestly game changer.

jamie_white26d ago

Does overnight brine really make that big a difference though? I've always just done a couple hours and been fine.