Cured Pork chops in Pop's Brine

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I loved what ya did Todd, but those are the prettiest chops I have seen in a long time. I wonder why we don't get chops like that?

Those are beautiful man. I mean even the color is perfect. Excellent job taking a pork chop to an entirely new level but only enhancing what you had.

Looking at them my mouth is actually watering! I say, throw the ham out, eat the chops!
 
Great looking chops. I have some Iowa Chops coming out of the freezer. I gotta try this
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Earlier today I thought those pork chops were the high light of what I was smoking. I've been painting all day and left the 2 butts smoking at 200. It was 17 hours of some apple and mostly black cherry smoke and had only got to 185 IT. The fat was all broken down and saturated in the meat and it was just starting to pull. They were the tastiest hams I've smoked so far. Words can't describe.


 
That's some pretty and moist pulled ham. Looks like good bark. Yeppers, I believe I could eat that.

I am going to give it a 4 on the Budweiser scale! (That's how many Clydesdales it would take to keep me offa that sandwich!) Maybe even a 5!
 
 
Great looking chops. I have some Iowa Chops coming out of the freezer. I gotta try this
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These are probably Iowa chops from Sam's club.
 
I just set that beautiful shot of chops as my desktop background! Inspiration!  
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Give it a try! I think you will like cured pork chops. Desktop background.......... hmmm.
 
 
That's some pretty and moist pulled ham. Looks like good bark. Yeppers, I believe I could eat that.

I am going to give it a 4 on the Budweiser scale! (That's how many Clydesdales it would take to keep me offa that sandwich!) Maybe even a 5!
Thanks Kevin! The longer and slower I smoke these butts the better they are. Maybe 24 hours next time. The fat in the butts seems to keep them moist and tender for a long long time.
 
 
Earlier today I thought those pork chops were the high light of what I was smoking. I've been painting all day and left the 2 butts smoking at 200. It was 17 hours of some apple and mostly black cherry smoke and had only got to 185 IT. The fat was all broken down and saturated in the meat and it was just starting to pull. They were the tastiest hams I've smoked so far. Words can't describe.


Man I gotta try pulled ham.  Looks awesome.
 
Earlier today I thought those pork chops were the high light of what I was smoking. I've been painting all day and left the 2 butts smoking at 200. It was 17 hours of some apple and mostly black cherry smoke and had only got to 185 IT. The fat was all broken down and saturated in the meat and it was just starting to pull. They were the tastiest hams I've smoked so far. Words can't describe.




Wow !! That looks awesome ! That had to be some real good eats there ! :biggrin:

Justin
 
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