Decided late in the day to do some thick cut chops. Let them soak for 2 hrs in the brine, kosher salt, sugar, black pepper, and crushed rosemary.Attachment 73085Attachment 73086
After the 2 hr soak time removed the chops and patted them dry and hit them with Weber Boston bay.Attachment 73087
Got the UDS going with some RO and used a mix of Alder and pecan for the smoke. After it hit 325 I choked back a little it settled in at 315 and then came the TBS. It's go time!!Attachment 73088
After about 35 minutes when chops hit an IT of 140 I mixed up a quick honey glaze that consisted of Dijon mustard, some local honey, a clove of garlic, and some salt and pepper. Sorry no pic of glaze. Removed chops at an IT of 145.
Hear is the finished product. I realy enjoyed the brine. Thought it was the key to having moist chops. The alder and pecan gave a very mild but good flavor. Thanks for looking.Attachment 73089Attachment 73090
12-01-2012 06:59 PM
Beauty way there Bro, that glaze sounds killer!
12-01-2012 07:09 PM
I didn't do any measurements on the glaze cause the chops got to temp a little faster than I was planning . Just added till it looked good and went with it. It was killer! Hope I can duplicate it.
12-02-2012 05:56 PM
good looking chops, but where's the prawns?
12-02-2012 07:13 PM
12-02-2012 07:22 PM
Wow, nice indeed! I did some thinner bone in chops on the Weber Kettle today, smoked with pecan. Think I might have to go get the last one and snack on it now after looking at your chops!!
12-02-2012 07:23 PM
That Boston Bay is good on shrimp! I haven't used Old Bay since I found this stuff. I realy like it chicken too.