Yesterday I had 5 lbs of pork loin that needed to be cooked or frozen. Since I was at pork overload from the weekend I decided to wrap and throw it in the freezer.
Then I got inspired by some of the brining posts and cut the loin into about 12 chops and brined them for 3 hours.
Stablized the cooker at 200-220, tossed on a few chunks of hickory, waited about 15 minutes and layed the chops on a raised grid and smoked direct.
After flipping once in an hour and half, I pulled one off the grill and ate it on the spot. It was tender, moist, smokey, and nicely seasoned.... nice pink color and grill marks, too .... really very good. Pulled the rest at that point, cooled and bagged. Gonna wrap individually and store in the freezer to use when I need for cooking and such.
Just need to freeze them soon because I've already eaten 4 since last night.[p]John