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Nothing like Pork and Beans

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
I picked up some thick cut chops for supper. Dry brined with coarse salt for 2 1/2hrs. Rubbed with DP Tsunami Spin. Cooked at 425° raised on the mini. Once they hit 135° I glazed with a glaze of course mustard & honey. 

Pulled at 150° and plated with Black Eye Peas 


I normally do a water/salt/sugar brine for about 4hrs on chops. This was the first time for the dry brine. I think I like the dry brine better. 

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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