SirPorkaLot
somebody shut me the fark up.
Picked up some beautiful bone-in chops at Sams.
Dry brined for 24 hours with Harvest Brine.
Wrapped them up tight for their overnight nap in the fridge.
Took them out and unwrapped them today
Smoked in the Pint for 2.5 hours at 210F
When they hit 130F internal they were tossed on a screaming hot vortex equipped Weber kettle and kissed by flames, before coming in for a rest.
After resting for a bit, it was ready to be sliced.
As you can tell by the mess on the boards, these chops were extremely juicy and so very tasty!
Dry brined for 24 hours with Harvest Brine.
Wrapped them up tight for their overnight nap in the fridge.
Took them out and unwrapped them today
Smoked in the Pint for 2.5 hours at 210F
When they hit 130F internal they were tossed on a screaming hot vortex equipped Weber kettle and kissed by flames, before coming in for a rest.
After resting for a bit, it was ready to be sliced.
As you can tell by the mess on the boards, these chops were extremely juicy and so very tasty!
