Advice please.

[FrankieDedos]

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.

 

[FrankieDedos]

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 potatoes and onion lemon green beans.

 

[SmokinAl]

That's a great looking meal!
Nicely done!
Al

 

[wimpy69]

Sometimes, jumping in head first is the only way. Getting creative and relying on your instincts apparently led to a fantastic meal. Good for you.

 

[Braz]

Sounds and looks like you nailed it.

 

[bluewhisper]

Looks just right! Isn't it fun to throw a dart and see what happens?

 

[GaryHibbert]

Nice job. I love pork with garlic and rosemary. Did you brine the choos first? For me that's the only way I get moist tender choos.
Gary

 

[griz400]

very nice .... point to you

 

[FrankieDedos]

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?