Advice please.

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FrankieDedos

Newbie
Original poster
Oct 19, 2017
4
6
Wanted to smoke some pork chops and would really like to hear how you guys go about it. Mostly interested in temps and times. Thank you.
 
So I went for it anyways. Rubbed them down with a little oil then with garlic that I had turned into a paste, coated them with a rub I made of fresh chopped rosemary, johnnys salt and black pepper. Smoked them over cherry wood at about 245 to 150 internal. I like mine well done. Did baked potatoes and onion lemon green beans.
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I did not brine them. I don't think they needed it. It's pork from a hog I butchered last week. All organic home grown pork. Slaughtered and butchered it my self. Meat is really nicely marbled and has great flavor. I'll try a brine next time and see what's up. Any recipe you recommend?
 
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