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Was it a pork chop or was it a steak?

ColoradoCook
ColoradoCook Posts: 152
edited November -1 in EggHead Forum
Brined up some 3/4" pork loin chops yesterday for one hour and cooked them up like steaks (750+). These things were so juicing I thought I was eating a medium done steak, I'm talking fabulous. I even goofed up, my internal temp hit 165 when I was shooting for 145. The searing for 3 minutes a side held in all the brined solution. Next time I'll try 3 minutes, flip, and dwell for 5 minutes or so. [p]This brining concept is just as easy as marinating and I can still add in any seasonings I want to the brine for flavor. Up until yesterday I thought all pork chops were bland and dry, not anymore.[p]CC

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  • Jethro
    Jethro Posts: 495
    ColoradoCook,[p]I had a lot of trouble getting chops I liked off the Egg until CW set me straight with the high temp method.[p]Here is a link to a rub I really like for chops, if you are ever looking for something different. I tried the beef one on steaks too. It was good but not as good as the pork on chops.[p]Keep em Smokin,
    Jethro
    [ul][li]Pork Rub[/ul]
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