Working today for tomorrows Sunday dinner.
I decided to prepare some thick cut stuffed pork chops. Grabbed 8 chops from the butcher
at $3.48/lb and they are really fresh and screaming to be smoked.
Decided to brine these chops for 24 hours.
1/2 gallon water
1/2 gallon apple cider
1/3 cup canning salt
1 tsp fresh cracked black pepper
1 tsp lemon juice
Showing the thickness of the chops
I am looking for some tips on 2 things, the stuffing and what pellets to use. I have Cherry and Mesquite pellets
available and I am leaning towards using Cherry as I think the mesquite will be a bit over bearing.
I'll keep this thread up to date as the cook proceeds....