I went up to Bud's Custom Meats in Penngrove a a few weeks ago ... I picked up a few double cut pork chops. I had a hankering for a piece of smoked pork yesterday, so I pulled one from the freezer, and the wife was kind enough to brine it once it was thawed.
After brining for a few hours, I fired up a small pile of charcoal, and got a few chunks of hickory wood soaking. I dried the chop, and seasoned it up with Meat Church's Honey Hog rub; once the charcoal was ready I set the meat on the Weber to smoke.
It took about an hour to come up to an internal temp of 140F ... I pulled it, tented it with foil to let it rest.
It was so moist and tender ... yum!
After brining for a few hours, I fired up a small pile of charcoal, and got a few chunks of hickory wood soaking. I dried the chop, and seasoned it up with Meat Church's Honey Hog rub; once the charcoal was ready I set the meat on the Weber to smoke.
It took about an hour to come up to an internal temp of 140F ... I pulled it, tented it with foil to let it rest.
It was so moist and tender ... yum!
