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I did not brine them. I don't think they needed it. It's pork from a hog I butchered last week. All organic home grown pork. Slaughtered and butchered it my self. Meat is really nicely marbled and has great flavor. I'll try a brine next time and see what's up. Any recipe you recommend?

So I went for it anyways. Rubbed them down with a little oil then with garlic that I had turned into a paste, coated them with a rub I made of fresh chopped rosemary, johnnys salt and black pepper. Smoked them over cherry wood at about 245 to 150 internal. I like mine well done. Did baked...

Wanted to smoke some pork chops and would really like to hear how you guys go about it. Mostly interested in temps and times. Thank you.

Long time food eater, newbie smoker here. My name is Frankie and I'm from The Pacific Northwest, Washington state. I own and operate a tattoo shop. I've been grilling for a long time but just started smoking. I butchered and processed my hog a couple weeks ago and finally smoked my first rack of...