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Thick chops in pops brine

post #1 of 9
Thread Starter 
We'll I got the ball rolling for smoked thick cut, boneless smoked chops. Our local Cashwise had a sale and I picked up five packages for 20 bucks, four of which I will be puttin to the smoke next weekend. I mixed up a gallon of pops brine and will let sit until next weekend. Stay tuned.....

Farmland thick cut boneless chops



Pops brine



Swimming, cover and into the fridge for the week



See ya next weekend for the smoke.

Steve
post #2 of 9

nothing worse than a smoke pork tease, LOL, i can't wait a week.

post #3 of 9
Thread Starter 
Ha ha I know it's hard to have ones mouth water for a week.....
post #4 of 9
Going to be a tasty smoke!
post #5 of 9

Does it need to go a week?

post #6 of 9
Thread Starter 
It would be good in a few days but to give it the ham treatment and to have the time, I'll wait a week.
post #7 of 9
Thread Starter 
We'll today was the day....smoking thick chops that were in pops brine all week. Things went very well. Got the smoker up to about 180 and left them in until the were at 145. Let them rest for a half hour and vacuum sealed and froze six and grilled two for supper. All I can say is fantastic.

[IMG]http://www.smokingmeatforums.com/con tent/type/61/id/308482/width/200/height/400[/IMG]
Took out of brine and let air for an hour


Fired up the smoker with Alder chips and Apple chunks.



Put em in the smoker



145....I'm pullin and wrappin for awhile.



Sealed some to freeze.



And here is supper! Thanks for lookin!

Steve
post #8 of 9
Nice Smoke!
post #9 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Nice Smoke!

Thank you very much
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