First time smoking a couple of pork chops.. What do I need??

[westgateblvd]

Isn't pork suspose to be cooked untill it well done?? Something like 160??

 

[jakerz66]

Try putting them in a brine it will give you a moist chop every time

 

[JckDanls 07]

Try putting them in a brine it will give you a moist chop every time

:yeahthat:

 

[westgateblvd]

Brine?? What makes a brine??, and how long do they sit in it??

 

[JckDanls 07]

use the handy dandy "search" feature at the top of the page... you'll find everything you need for brining

 

[westgateblvd]

Ok..

 

[westgateblvd]

I am going to try that Alton Brown brine. Would it be ok to leave it over night in the brine??

 

[JckDanls 07]

yes... put it in before bed and then take out in the morning (8-10 hrs) ... RINSE really good and DO NOT discard the used brine down your kitchen sink,,, as the salt will rust the strainer (been there, done that)... just pour it down the toilet...

 

[westgateblvd]

Ok. I think I will follow advice and do chicken parts first. I checked out two of the meat probes I have last night in boiling water. Both were good. Now can you explain what to do?? I need to know what temp, and internal temp the chicken should be. I will only add maybe 6 or 7 chps at a time.g