Ok so last night I did pork chops in the smoker. I used my rib rub on them and then put them in for 3 hours at 200.
as expected they were good, but a little dry for my liking. I have hear people talking about brining, is there a simple home made brine I can use to keep them moist?
Steve
as expected they were good, but a little dry for my liking. I have hear people talking about brining, is there a simple home made brine I can use to keep them moist?
Steve