Hey guys/gals!
I have been lucky enough to get my hands of half a hog (processed) that was outdoor raised, woohoo!
So, my better half is gone for the day and I'm pondering smoking some chops and brats. Half of the brats are venison/pork mixture, half are pure pork, and then the chops obviously.
I have been reading up and saw that most are taking chops to 150 IT, any idea on the brats? Are they different because they've been ground and stuffed in casing?
Also, I know we smoke to IT, but does anyone have an approx time? These are "iowa chops", so they are big and meaty. Trying to surprise the better half w/ supper when she gets home. Ideas?
Thanks and i'll do my best to get some qview!
Oh, speaking of brats, since they are not precooked, could I smoke like 50 of them and vacuum seal them? That way they take less time to warm up on the grill in the future?
Thanks!
**Using WSM and Maverick Therm
I have been lucky enough to get my hands of half a hog (processed) that was outdoor raised, woohoo!
So, my better half is gone for the day and I'm pondering smoking some chops and brats. Half of the brats are venison/pork mixture, half are pure pork, and then the chops obviously.
I have been reading up and saw that most are taking chops to 150 IT, any idea on the brats? Are they different because they've been ground and stuffed in casing?
Also, I know we smoke to IT, but does anyone have an approx time? These are "iowa chops", so they are big and meaty. Trying to surprise the better half w/ supper when she gets home. Ideas?
Thanks and i'll do my best to get some qview!
Oh, speaking of brats, since they are not precooked, could I smoke like 50 of them and vacuum seal them? That way they take less time to warm up on the grill in the future?
Thanks!
**Using WSM and Maverick Therm
