Should I Wet Brine or Dry Brine Pork?

ByJeff Phillips
1 Comment

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I usually choose dry brining when I want a simple process with less mess, and wet brining when I want to give a lean cut such as pork loin, tenderloin or chops a little extra help staying juicy. Both methods season the meat and improve moisture retention, so the decision comes down to the cut you are cooking, the result you want and how much refrigerator space you have.

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What Dry Brining Does

Dry brining means applying salt directly to the meat and allowing it to rest in the refrigerator. The salt draws moisture to the surface, dissolves in that moisture and works its way into the meat over time, helping season the inside and improve how well it retains moisture during cooking.

You are not adding a container of extra liquid, which is one reason I find this method convenient. For ordinary, unenhanced pork, about ½ teaspoon of Morton’s coarse kosher salt per pound is a useful starting point, although the cut and thickness affect the amount and time you need. Different salts pack differently in a spoon, so do not assume table salt and every brand of kosher salt are interchangeable by volume.

What Wet Brining Does

Wet brining means submerging the meat in a measured saltwater solution in the refrigerator. The meat takes up some of that liquid, which can make lean pork noticeably juicier after cooking, provided you still pay attention to the final cooking temperature.

My standard wet brine uses 1 gallon of water and 1 cup of Morton’s coarse kosher salt, or about 230 grams of salt. If you use a different salt, measure by weight rather than substituting another cup without checking. Sugar, herbs and other ingredients can add to the flavor, but salt is what makes it a brine.

Which One Makes Sense for Your Pork?

For pork chops, loin and tenderloin, either method can work well, and wet brining is worth trying if you have struggled with dry results. For fattier cuts such as pork butt, a wet brine is usually more trouble than I need, while dry brining is an easier option if I want to season ahead. Ribs do not require brining to turn out tender and juicy, although you can experiment with it.

Check the package before adding salt, since pork that already contains an added solution has been seasoned to some extent. Also account for the salt in your rub. My Original Rub is very low in salt and works well alongside brining, but a heavily salted rub can make the same combination too salty.

Try Them Side by Side

If you want to find your own preference, buy two similar chops, wet brine one and dry brine the other, then cook them the same way. That comparison will tell you more about what you like than treating either method as the only correct way to cook pork.

More Help With Brining and Seasoning

My Wet Brining vs Dry Brining guide covers the process, salt measurements and differences in more detail. For ribs, see How to Season Pork Ribs Before Smoking; for shoulder, start with How to Smoke a Pork Butt From Start to Finish.

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One Comment

  1. Do both, I always do.

    Wet brine first for 24 hours then dry brine for another 24 hours. Best results I’ve ever had in flavor, juiciness and tenderness. The smoke integrates with the flavor to give it a savory old school type of richness and depth not attained any other way.

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