- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Okay Buckboard fans check out these beauties. 3/4 pound pork chops, cured with 2 tablespoons of Hi Mountain for 48 hours. Soaked for 6 hours and rested about 6 or 7 hours in the fridge. I smoked them on my BDS at 180* until the internal was 150* ish, which was about 90 minutes.
Happy Trails......
Happy Trails......