Boneless Smoked Pork Chops (Bearcarver Style)

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Fire Starter
Original poster
Oct 7, 2010
Fayetteville TN
Well, I got a 8.75lb pork loin and followed Bearcarvers reciepe exactly and now it is in the fridge for 10 days curing.  I have been excited about this since I read the post.  I have taken pictures but will post them all together when it is done.  I want to thank Todd Johnson also for helping me with the TQ.

Wish me luck!


Legendary Pitmaster
SMF Premier Member
Oct 17, 2009
Hendertucky, Nv.
Your in good hands, it will be awesome!  Now don't forget the qview!

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