sweetride95
New member
Smoked up half a Costco package of thick loin chops.
4hr brine
Mustard and house rub (br sugar, paprika, garlic, onion, lemon pepper, cayenne)
225F w/ 2oz cherry wood
1h55m I pulled them off the smoker at 146 internal. 15m rest.
Verdict...
Juicy, very good chops. Could use a little more smoke, but that's me being nit-picky.
Rest of the meal was cream spinach and cheesy cauliflower. Wife tells me to pretend its potatoes, but trust me, they aint no potatoes.
Will do the other 4 chops this week. I want to slice a pocket opening in one end of them and put some garlic butter in there, tie or toothpick them shut. Probably add 1oz of hickory to up the smoke.
4hr brine
Mustard and house rub (br sugar, paprika, garlic, onion, lemon pepper, cayenne)
225F w/ 2oz cherry wood
1h55m I pulled them off the smoker at 146 internal. 15m rest.
Verdict...
Juicy, very good chops. Could use a little more smoke, but that's me being nit-picky.
Rest of the meal was cream spinach and cheesy cauliflower. Wife tells me to pretend its potatoes, but trust me, they aint no potatoes.
Will do the other 4 chops this week. I want to slice a pocket opening in one end of them and put some garlic butter in there, tie or toothpick them shut. Probably add 1oz of hickory to up the smoke.
