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Old 12-01-2012, 07:54 PM   #1
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Default Brined pork chops / Pron

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.ImageUploadedByTapatalk1354408649.719437.jpgImageUploadedByTapatalk1354408689.524959.jpg
After the 2 hr soak time removed the chops and patted them dry and hit them with Weber Boston bay.ImageUploadedByTapatalk1354408826.644921.jpg
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!!ImageUploadedByTapatalk1354409079.058466.jpg
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.ImageUploadedByTapatalk1354409365.443075.jpgImageUploadedByTapatalk1354409420.124757.jpg
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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