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

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sucasa

Newbie
Original poster
May 24, 2009
26
10
SE NM
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!

 
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After a bit...

 
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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!

 
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Not bad for a chick!

Susan

CLP (Cheap Little Brinkmann) 
 
Last edited:
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.
 
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