Decided to do a little experiment, had some pork chops, and some buttermilk I needed to use up..... soooo.... buttermilk brined porkchops!
Used about 4 cups of buttermilk and mixed in some Tony Chacharo's Creole Sesoning, till I got a little bit of the heat zing, poured it over the top of the porkchops and let them sit in the fridge overnight.
Decided to so some chicken leg quarters at the same time.... incase the pork didn't turn out good.
Everybody into the pool! ... or WSM with a bit of mesquite.
Here is everything about 1 1/2 hrs. in.... starting to look and smell good!
Decided to pull everything off after two hours... WSM was running at 300° the whole time. I wasn't sure how the pork would turn out.... but after one taste, all I can say is WOW! It was awesome! Moist, tender, nice flavor, just a little bit of tang from the buttermilk..... even had a nice little smoke ring.
.... and the chicken came out looking and tasting good as well! The 300° kept the skin edible.
Money shot, plated up with some corn on the cob and broken spaghetti in alfredo sauce.... mmmmmm.