Pork Chop Brining?

[wkahler]

I am looking to try and brine some chops again but every time i brine them it seems to be salty.  What is the average time u guys use to bring bone in chops from a fresh hog.  I tend to do it over night and they are salty when i smoke/grill them.  Thinking i need to cut back the bring time to maybe 8-12 hours or maybe less?  Also does anyone have a basic brine they would to toss in the post for simple juicy pork chops. 

[Habanero Smoker]

If they are individually cut, depending on their thickness and the amount of salt in your brine, you should only brine 1 - 3 hours.

Do not pack them too tight in the container, or if they seem crowded you should overhaul every 30 minutes or so; which is to reposition the meat and stir the brine. Also give them a quick rinse after removing from the brine.

A basic brine would be:

1 gallon water
1/2 Cup non-iodized table salt (about 5 ounces)
1/4 white granulated sugar (optional)

From there you can add your herbs and/or other seasonings if you wish.

[wkahler]

Ok i will try for that Hab's thanks for the idea.  I have been using a pre packaged brine and the pork chops are pre cut 1" thickness. 

[Habanero Smoker]

The basic recipe is slightly modified from Cook's Illustrated that I have used on a few occasions with very good results. In their brine table they are brining 1 1/2" thick chops. They only use an hour, but I would at least double that time for chops. 

I should have mentioned you don't have to make a gallon to brine chops.

[seemore]

This is the one I use
http://www.susanminor.org/forums/showthread.php?87-Hot-Smokin-Gal-s-Smoked-Pork-Chops&p=100#post100
seemore

[wkahler]

Cool thanks seemore!