Reply to "Smoking again this weekend?"

bododioMember

Smoking some pork loin chops today. I brined them overnight in kosher salt, brown sugar, and white pepper. They should be plenty tender. I'll set the CS to 225 with 1 oz. of cherry wood. Going for internal temperature of 138 or so (thanks Pags).

And tomorrow I'll be smoking a couple of ribeyes. Again set to 225, but with hickory instead of apple. Once I get the internal temperature of 95, I'll finish them on a super hot gas grill, 2 minutes each side to get the char and bark.

Looks like a delicious weekend in store. Thanks, CS!!

4/3/109:14 AM

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