tshrmp
01-12-2005, 03:36 AM
Just took them off. I ran into a sale on Pork loin chops so I could't resist.
I smoked 30 pounds of loin chops marinaded in a teri & basic brine base with a few choice spices that consisted of garlic, onion powder, ginger, korean pepper, cajun spices and black pepper.
Smoked them for about 3 hours with mostly oak wood at a temp around 200 to 225 degrees. Turned out moist and deeelllliiiiciiioouussss. Can,t say how many I ate, but Pig eating pig might be the way to sum it up.
Didn't see much posted on pork loin so that might get some mouths watering for the weekend bbq. :mouthwate
I smoked 30 pounds of loin chops marinaded in a teri & basic brine base with a few choice spices that consisted of garlic, onion powder, ginger, korean pepper, cajun spices and black pepper.
Smoked them for about 3 hours with mostly oak wood at a temp around 200 to 225 degrees. Turned out moist and deeelllliiiiciiioouussss. Can,t say how many I ate, but Pig eating pig might be the way to sum it up.
Didn't see much posted on pork loin so that might get some mouths watering for the weekend bbq. :mouthwate