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Discussion in 'Pork' started by superdave, Jan 4, 2014.
I made a JD Sage sausage and bread stuffing. Chops are in the smoke now.
Having never done pork chops let alone stuffed pork chops, these were fantastic!
Charge about $25.00 a piece for those!
Great looking chops did you brine them? What u use for smoke and what temp did you cook at?
It was a very short brine as we decided on these for dinner after we got home from Costco. I used apple, cherry and pecan for my wood. Cook temp was around 220 - 230. Having never done chops before, I waited a little too long to check internal temps. I pulled at 150 rather than the universally recommended 145. It was still moist though.