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First time smoking a couple of pork chops.. What do I need?? - Page 2

post #21 of 29
Thread Starter 

Isn't pork suspose to be cooked untill it well done?? Something like 160??

post #22 of 29
Try putting them in a brine it will give you a moist chop every time
post #23 of 29
Quote:
Originally Posted by Jakerz66 View Post

Try putting them in a brine it will give you a moist chop every time

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post #24 of 29
Thread Starter 

Brine?? What makes a brine??, and how long do they sit in it??

post #25 of 29
use the handy dandy "search" feature at the top of the page... you'll find everything you need for brining
post #26 of 29
Thread Starter 

Ok..

post #27 of 29
Thread Starter 

I am going to try that Alton Brown brine. Would it be ok to leave it over night in the brine??

post #28 of 29
yes... put it in before bed and then take out in the morning (8-10 hrs) ... RINSE really good and DO NOT discard the used brine down your kitchen sink,,, as the salt will rust the strainer (been there, done that)... just pour it down the toilet...
post #29 of 29
Thread Starter 
Ok. I think I will follow advice and do chicken parts first. I checked out two of the meat probes I have last night in boiling water. Both were good. Now can you explain what to do?? I need to know what temp, and internal temp the chicken should be. I will only add maybe 6 or 7 chps at a time.g
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First time smoking a couple of pork chops.. What do I need??