Pork chops

I don't know, but will closely watch for the Brethren's input...

There will be no injection unless you instantly want to start from your own place instead of where they started at.

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The Outer edge shows. On this day the brisket wasn't spot on either.

In an experiment one should always start right from where the source started. First you need to duplicate what they did before you go your own route which could even be better. Drawing from the first attempt and then brining (a big mistake unless you like ham at their temp) you can taste your second attempt then KNOW where to go next.

As for Kruez market - salt and pepper course grind would be their basic rub but I know they have about a 25 25 25 mix of cayenne, garlic and onion powders rubbed in before the final rub. But this is not always the case.

Temp is the typical hot 300 - 326. If you are Leary about your equipment stay at 270 -325.

Since you don;t know the feel of a entire pork roast like that you will need to use an IT therm.

Your name reminded me of Brewmaster -View attachment 34623

Blast from the Past of Brewmaster's ribs and My son.

http://www.youtube.com/user/PopdaddysBBQ#p/u/29/6Gt7gWRG36s

I use all different kinds of cuts depending what's on sale. Pork loin is the driest. I've done whole roasts and chops on the grill. You can find all kids of bone in pork chops from thick to thin. I really like country ribs as they have the most fat so moister and usually really cheap. For all types I usually just rub and do indirect on the grill. So far my favorite is McCormicks pork rub and Sweet Baby Ray's BBQ sauce. Five pould roast takes about 1:15 to 1:30 at 350. Chops 30-45 min depending on thickness. Haven't tried brining yet but need to. Either way ot always comes out good.

Brew-B-Q said:

Thanks - nice pictures. I wasn't thinking of injecting fab or anything, just injecting a brine versus soaking in brine. I thought the inside meat was pretty salty. Not too much, but more than I would expect from natural pork. I thought it might have been brined, but sounds like that's not their style.

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This is interesting you say this. Very Interesting. I wonder if they do now. Hmm. You cannot mistake salty INTERIOR meat.

That looks to me like a center cut bone in loin chop. They are easily cooked whole, much more difficult to cook as chops. Do nothing smaller than a double chop.

I think a good starting point is to rub with garlic, then medium grind pepper and kosher salt, if you want to use a more flavored rub, put it on after the garlic and before the salt and pepper. Oh, do not over trim, you want that layer of fat.

Run or grill or smoker hot, sear the sides and then reduce heat, or go indirect, and cook to 145F internal. Remove from heat and rest, your finished temperature should be 150F-155F when fully rested. I tent with foil when resting.