My last thoughts on these chops which I will try again next month hopefully.
1. I will inject the chops if over 1 inch thick
2. I will add Amesphos to the brine next time (0.5%?)
3. I will finish a few in the smoker (140F) to compare with the rest finished via sous vide (141F)
4. If I find a source for sodium erythorbate locally, I may include that in the brine too.
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ