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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?
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...
Long time food eater, newbie smoker here. My name is Frankie and I'm from The Pacific Northwest, Washington state. I own and operate a tattoo shop. I've been grilling for a long time but just started smoking. I butchered and processed my hog a couple weeks ago and finally smoked my first rack of...