View Single Post
Old 08-24-2012, 07:46 PM   #6
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland

Yeah I've used Alton Brown's brine. It's great. But if you cook them right they can be juicy without a brine.

I was watching a TV show on "state fair food" and the fair in Texas had a booth that sold bone in smoked pork chops. Looks like the chops were smoked for a couple of hours at low smoking temp. Then brushed with BBQ sauce. Looked AMAZING!
Weber Performer, 18.5" WSM, UDS.
grilling24x7 is offline   Reply With Quote