I am going to make a feeble attempt at this. Only 2 bones in my chops since it is just for the 2 of us. Will see how it goes. I'm still going to the Perry's at Cool Springs/Franklin on Friday to try the real thing....
May not be exactly like Perry's, but it sure was good....
I just used plain Buttrub since we like that on pork chops anyway.
I smoked at 180 for about 2 hours and then at 225+ until 145 internal. Took about 3.5 hours.
So I took a small pork loin roast and dry brined it for 24 hrs and then sous vide it for 6 @140. Seared on the grill and then glazed with bbq sauce. Very impressed. Juicy and cut with a fork tender. Not sure how they do it but this was great. I'm sure you could roast to 140 then hot hold till tender and even chill and reheat.
One thing I know is a pork loin can be cooked until pull texture. My parents used to crock pot them until tender. I've also seen loins pull on whole hogs
For anyone in the Chicago area, Jewel has whole bone-in pork loins on sale for 99 cents per lb. Size 17-22lbs. Limit 2.
One thing I know is a pork loin can be cooked until pull texture. My parents used to crock pot them until tender. I've also seen loins pull on whole hogs
The looks and comments you get at the grocery store when you buy a whole pork loin. PRICELESS!!! Damn thing is almost three feet long! :crazy: :becky: ound: