Smoked pork chops.
Red Wattle from HeritageFoodsUSA.com. Recession Special they called it during the recession.
Brined in Blonder Brine.
Rubbed with 3/4 tsp of Memphis Dust
Smoked at 225* with Maple, then Cherry.
Glazed with grade B maple, tabasco and soy mix.
taken off at 145-150*.
I had made something similar last year, but with less temperature consistency, so they got to 175-180 last time. Wife said then, best chops ever. Last night, wife said these were clearly the best chops ever and that she didn't know chops could be this good.
Red Wattle from HeritageFoodsUSA.com. Recession Special they called it during the recession.
Brined in Blonder Brine.
Rubbed with 3/4 tsp of Memphis Dust
Smoked at 225* with Maple, then Cherry.
Glazed with grade B maple, tabasco and soy mix.
taken off at 145-150*.
I had made something similar last year, but with less temperature consistency, so they got to 175-180 last time. Wife said then, best chops ever. Last night, wife said these were clearly the best chops ever and that she didn't know chops could be this good.
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