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New Years pork loin chops - brined and pasted - with Q-View

post #1 of 7
Thread Starter 

I chose a pkg of 1 1/2 inch thick pork loin chops and did a basic brine of water, sugar, salt, garlic & onion powders, and some red pepper flakes.  After drowning the piggie pieces for half a day or so, I did a good rinse then slathered on a 'kitchen sink' kind of paste I threw together -- on one side for those who are minimalists and both sides for the more adventuresome ones.  (Now I'll have to write down approximate quantities for next time).  I chose hickory today.  To the smoker they go!

 

 332676_2564843955594_1088993405_32099656_1003044744_o.jpg

 

 

After a bit...

 

 332663_2565656615910_1088993405_32100188_66895603_o.jpg

 

And final product...

215 degrees-ish for about 2 1/2 hours and internal temp of 155.

Could not tell it was 'the other white meat'.

Even my pickiest of eaters told me more than once it was 'perfect'.  Success!

 

 413059_2565639495482_1088993405_32100166_16394536_o.jpg

 

Not bad for a chick!

 

Susan

CLP (Cheap Little Brinkmann) 

post #2 of 7

Great job Susan!

 

They look absolutely delicious!

post #3 of 7

Yummy yummy looks great

post #4 of 7

Looks great Susan,  See, you just proved great food can be made with the little cheap Brinkmans!

 

 

post #5 of 7

Great job Susan, those loin chops look yummy! drool.gif

post #6 of 7

Great job. I bet those were tasty 

post #7 of 7
Thread Starter 

They were very tasty guys!  And equally tasty today for lunch.  I know I've seen many posts saying that pork loin chops tend to dry out, but these were not a bit too dry today.  I will now and forever more brine my lean pork before smoking.

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