Brined...To rinse or not to rinse...

[SMOKE FREAK]

May have been covered before but..........

Just brined a bunch of chops with Rich's brine...Pulled them from the brine, hit them with some CBP, and onto a screaming hot grill...Turned out great....

Question is how many of y'all rinse the meat as it comes out of the brine and how many just don't....

[BBQ Engineer]

Hey Craig,

I don't...tastes pretty awesome fresh from the brine and dialed up to 145°-150° internal.

[SMOKE FREAK]

That's how I think...Just wonderin how the rest of the community feels...

[RowdyRay]

It's really personal preference. Chops, not so much. Chicken, I rinse thoroughly. Think the sage is over powering. He says there's more sage in the pork brine. I think it gets hung up on the skin. Hence the rinse. Works for me.

[Slanted88]

I always & have still will won't quit nope forget it...Wash me me meat before the brine...Once the gig brine is done...get after it in whatever your cookin doofer is! Natty Up!

[BBQ Engineer]

It's really personal preference. Chops, not so much. Chicken, I rinse thoroughly. Think the sage is over powering. He says there's more sage in the pork brine. I think it gets hung up on the skin. Hence the rinse. Works for me.

Ray, that's a good point. I do rinse the chicken too...kinda beat into my head about rinsing chicken, so I'm pretty careful with that, and the briney gooey slimey mess has got to be cleared away for birds.

[hit or miss]

Hmm, never have. Chicken needs all the help it can get to taste better!

[Richtee]

I do not rinse either pork or poultry after brining. I WILL pat dry, or let drip dry on a sheet. Again..try it both ways..personal, and I can't account for that

[jwbtulsa]

I have several different brines. All of them commercial and well designed. I do not rinse any product from SmokyOkie or Mad Hunky as I believe both fellas have very well thought out the science. Thus, there is no negative additive but only good flavor combined with an appropriate osmotic response. The other three are based more on sodium without any phosphate content. I have to rinse them or they are too salty post cook. I never ever brined until this year. I have discovered it's my new go to for super juicy chicken and pork. Breasts, birds, chops, or loins, they all go in. No butts, no shoulders. They already have enough inherent fat content. Now that I think about it, maybe it is time we look into the science of a beef brine. (Hint. Hint. Rich....) after all, what are you gonna do, make it too juicy?? Might be easier than injecting????

[Richtee]

maybe it is time we look into the science of a beef brine. (Hint. Hint. Rich....) after all, what are you gonna do, make it too juicy?? Might be easier than injecting????

Has not fallen on deaf ears. Already been working on it a while. Not happy yet.

[Slanted88]

Forgot...I wash/rinse because of bone shards from the saw..the shop won't do that...seen some stuff I don't wan't to get in the brine or rub. Ol' meat monger at a base in England told to to always rinse all meat...

[dsgarner06]

Personally I don't rinse after any brine process, but I do pat dry them after pulling them out of the mixture. Just my personal preference, as after I pat dry I tend to apply some sort of rub mixture.

[Hoser]

I'm a no rinse guy all the way.
Just pat it dry with paper towels and let er rip.

[chisoxjim]

doubt there is a steadfast rule one way or the other.

First brine I used was a buttermilk brine for chickens. Definitely rinsed that off after the brining time.

Nowdays Ill brine some pork chops or chickens and rinse the brine off out of habit, plus it makes me feel like I get some of the surface salt off.

[barkonbutts]

Guess I do both.. sometimes I rinse and other times I chuck it on the smoker and go... I guess the only time if rinse is if I put on a rub... Just my thoughts!