Any of you folks do them?
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
I just grill them. Like Mike said, about 130 for a slightly pink and juicy chop.
Shame you're not in Tx.
Froberg's in Alvin does a standing rack of chops that is great.
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
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.