New Years pork loin chops - brined and pasted - with Q-View

[sucasa]

I chose a pkg of 1 1/2 inch thick pork loin chops and did a basic brine of water, sugar, salt, garlic & onion powders, and some red pepper flakes.  After drowning the piggie pieces for half a day or so, I did a good rinse then slathered on a 'kitchen sink' kind of paste I threw together -- on one side for those who are minimalists and both sides for the more adventuresome ones.  (Now I'll have to write down approximate quantities for next time).  I chose hickory today.  To the smoker they go!

 

After a bit...

 

And final product...

215 degrees-ish for about 2 1/2 hours and internal temp of 155.

Could not tell it was 'the other white meat'.

Even my pickiest of eaters told me more than once it was 'perfect'.  Success!

 

Not bad for a chick!

Susan

CLP (Cheap Little Brinkmann) 

 

[SmokinAl]

Great job Susan!

They look absolutely delicious!

 

[africanmeat]

Yummy yummy looks great

 

[alblancher]

Looks great Susan,  See, you just proved great food can be made with the little cheap Brinkmans!

 

[johnnie walker]

Great job Susan, those loin chops look yummy!

 

[scarbelly]

Great job. I bet those were tasty 

 

[sucasa]

They were very tasty guys!  And equally tasty today for lunch.  I know I've seen many posts saying that pork loin chops tend to dry out, but these were not a bit too dry today.  I will now and forever more brine my lean pork before smoking.