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Joined: Sep 2011
Posts: 60,721
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,721 |
Any of you folks do them?
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,757 |
Love'um!! I brine them for 8 hours and then rinse well. Hit with some rub and then on to the smoker at 225* with cherry and apple wood until internal temp is around 130*. Give them a quick sear on a hot grill, let rest and serve.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
I just grill them. Like Mike said, about 130 for a slightly pink and juicy chop.
Sean
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Joined: Oct 2002
Posts: 3,726
Campfire Tracker
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Campfire Tracker
Joined: Oct 2002
Posts: 3,726 |
Shame you're not in Tx.
Froberg's in Alvin does a standing rack of chops that is great.
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Joined: May 2014
Posts: 162
Campfire Member
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Campfire Member
Joined: May 2014
Posts: 162 |
I've had smoked this an that (duck, shoulder, tenderloin, brisket, chicken, gator an a bunch more) an it was all good. Then theres the way they fix it in Texas. You'll think you've died an gone to Heaven.........Redworm
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Joined: Sep 2006
Posts: 2,226
Campfire Regular
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Campfire Regular
Joined: Sep 2006
Posts: 2,226 |
Love'um!! I brine them for 8 hours and then rinse well. Hit with some rub and then on to the smoker at 225* with cherry and apple wood until internal temp is around 130*. Give them a quick sear on a hot grill, let rest and serve.
Mike This sounds great, e.g., brine.
Murphy was a grunt.
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