Smoked Pork Chops
Have you ever purchased the huge, and I mean HUGE, pork chops at Costco? I decided to take the plunge since we got the new Louisiana Grills Black Label 1200 pellet smoker. I mean go big or go home right?
Pork is such a lean meat that it’s taken years for me to perfect a chop that’s moist instead of the dry chops I was accustomed to growing up. I don’t fault my Mom. She was making sure that the meat was cooked thoroughly. It was to keep us safe from trichinosis. My parents were children during The Great Depression and teenage honeymooners during WWII making them part of the Greatest Generation. It meant I learned how to cook and bake from scratch as well as can my own fruits and vegetables. It also meant that any type of pork or meat in general was usually dry. It wasn’t until I was much older that I enjoyed a pork chop that was juicy. But extra thick chops? Yeah, that’s not something that’s in my wheelhouse of knowledge.
Thank goodness for YouTube and experts like Jess Pryles!
The results were outstanding. Everyone agreed that the brine worked wonders. I’m stoked that I seem to have perfected my BBQ rub recipe. I’ll be using it this weekend for beef brisket, moink balls and Kansas City Burnt Ends.
Peace,
B
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