Thread: Pork chops
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Old 12-08-2009, 02:01 PM   #1
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
Default Pork chops

I was fortunate enough to be in Lockhart yesterday, so I paid a visit to Kreuz Market. I had been to Black's before, but not Smitty's or Kreuz and Kreuz won the coin toss.

The wife and I split some brisket, pork chops, original sausage, and the jalapeno cheddar sausage.

The pork chops were outstanding, some of the best bbq I've had. The were cut to order off a roast, and I'm guessing it was a center cut loin, bone-in if there is such a thing. The chop looked like a t-bone. The sausages were very good, and the brisket was OK.

So, I'm looking for some help on how to make this pork at home. My plan is to start with a simple brine or injection for the roast, and coat it lightly with my normal pork rub. I don't know how hot to cook it or anything like that, so I'd like some advice. Is there a certain cut of pork I should use?
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