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| Posted: Wed Aug 15th, 2018 07:26 pm |
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Tsquare Joined: Fri Nov 10th, 2017
Posts: 1540
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I am doing some boneless pork chops and a loin roast on the smoker tomorrow. I have set up a 1/2 cup salt brine for the chops and roast are soaking in overnight. I will take them out of the brine tomorrow morning. The roast will get dusted with Central BBQ Hot Rub that I got from their restaurant in Memphis before I put it on the smoker. I have some hickory that I cut a few months back for the smoking duty. The roast is for a buddy's birthday party on Saturday. It will be pulled pork by then. The chops will get a light dusting of cinnamon and Emeril Essence before going on the grill. They will be slathered with baked apples when served.
____________________ Tony NE ATL '04 XLT regular cab 3.slo stepside Semi retirement |
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