This maybe my best smoke this year so far.....LOL I love doing these, so easy and just impresses everyone at the table. So pork chops were on sale, 1.29/lb for a family value pack. I get the sale price and they don't have to cut up all those 1/4" thick pork chops. I just tell 'em usually I want 5 bones (Rib bones). depends on the sale, if center cut had been on sale, and it was also, I get them. If sirloin was on sale they are great too. I like that dark meat.
Clean and prepare the smoker, fill the aux smoke generator with Pecan shells. Adjust shelves, turned on the remote sensor to check box temp before inserting it. Set it to preheat to 275.
Simple brine, 1/4C White sugar, Brown Sugar & Canning Salt. Add some garlic powder, onion powder and about a Tbsp of Maple extract. Plus one fresh from the tree Bay Leaf. I didn't even "Jaccard" this one. Didn't tie it either. I am getting sloppy.....
Pigs are getting smaller I guess. Maybe I need to start buying the good prok instead of the cheap pork.... maybe if for a special meal.
Patted dry with paper towels, and placed under the fan, on High to promote a pellicle formation.
I wish you could see the difference here on that fat layer its no longer marble white, the yellow is starting to rise and surface. I thought about it and decided not even to rub it. This is pork chops with only a brine for a modifier.
OK, Preheated for an hour and a half, Took a while to form the pellicle. I threw the roast in, and set the box to 250 and walked away. No smoke yet and no probe. I came back an hour later inserted the probe and fired up the aux smoke generator. Above you can see a little hint of brown on the edges.
Actually checked the roast just for a picture. I knew it was ok after another hour and a half. Kind of pretty though.
Now at 160 IT and ready to pull. Its a pretty piece of meat, the ends are not burnt but they are a little dry but its not that way even deep enough to notice it when eating. Maybe only a 1/16th of an inch.
Gotta have sides right? These are my two favorites currently, especially with pork. Thats Mac and Cheese with Panko bread crumbs, those just make it special well and the other little things too.
AND on the left is Squash Casserole (Faux Piccadilly), OMG I do love that stuff and soooo easy. BTW did I tell you the only way I would eat squash before was white squash fried? I can eat this till I am miserable,
I wish you could see the color on that meat, the juices all over the board too. BTW I use that set up with the cutting board and the sheet pan. It allows for a stable cutting platform that allows all the juices to drain down to the cookie sheet below. BTWE I cut these chops per bone which makes them about 1 1/2" thick. I don't remember ever needed a refill on these....LOL
AND the Bear view! Thats brined smoked blade-end pork roast, with squash casserole, mac and cheese and fresh cantaloupe. OH!! I forgot and Southern Spiced Sweet tea!
I have fresh Lemon meringue pie I made Thursday night and some coffee for dessert, but gonna have to kick this recliner back and watch the College World Series for awhile before I attempt dessert.
I hope everyone is eating good tonight!! And thanks for looking in on mine.
Clean and prepare the smoker, fill the aux smoke generator with Pecan shells. Adjust shelves, turned on the remote sensor to check box temp before inserting it. Set it to preheat to 275.
Simple brine, 1/4C White sugar, Brown Sugar & Canning Salt. Add some garlic powder, onion powder and about a Tbsp of Maple extract. Plus one fresh from the tree Bay Leaf. I didn't even "Jaccard" this one. Didn't tie it either. I am getting sloppy.....
Pigs are getting smaller I guess. Maybe I need to start buying the good prok instead of the cheap pork.... maybe if for a special meal.
Patted dry with paper towels, and placed under the fan, on High to promote a pellicle formation.
I wish you could see the difference here on that fat layer its no longer marble white, the yellow is starting to rise and surface. I thought about it and decided not even to rub it. This is pork chops with only a brine for a modifier.
OK, Preheated for an hour and a half, Took a while to form the pellicle. I threw the roast in, and set the box to 250 and walked away. No smoke yet and no probe. I came back an hour later inserted the probe and fired up the aux smoke generator. Above you can see a little hint of brown on the edges.
Actually checked the roast just for a picture. I knew it was ok after another hour and a half. Kind of pretty though.
Now at 160 IT and ready to pull. Its a pretty piece of meat, the ends are not burnt but they are a little dry but its not that way even deep enough to notice it when eating. Maybe only a 1/16th of an inch.
Gotta have sides right? These are my two favorites currently, especially with pork. Thats Mac and Cheese with Panko bread crumbs, those just make it special well and the other little things too.
AND on the left is Squash Casserole (Faux Piccadilly), OMG I do love that stuff and soooo easy. BTW did I tell you the only way I would eat squash before was white squash fried? I can eat this till I am miserable,
I wish you could see the color on that meat, the juices all over the board too. BTW I use that set up with the cutting board and the sheet pan. It allows for a stable cutting platform that allows all the juices to drain down to the cookie sheet below. BTWE I cut these chops per bone which makes them about 1 1/2" thick. I don't remember ever needed a refill on these....LOL
AND the Bear view! Thats brined smoked blade-end pork roast, with squash casserole, mac and cheese and fresh cantaloupe. OH!! I forgot and Southern Spiced Sweet tea!
I have fresh Lemon meringue pie I made Thursday night and some coffee for dessert, but gonna have to kick this recliner back and watch the College World Series for awhile before I attempt dessert.
I hope everyone is eating good tonight!! And thanks for looking in on mine.
