Definitely think pork chops on the pellet smoker have been my favorite thing to make so far. I will be smoking some cheese this week to smoke some mac n cheese like one of your other videos 👍🏻
Excellent video -- lots of detail, brine and applesauce recipes looks interesting, and he didn't try to sell me anything! FWIW, I like my pork cooked a bit less. I've watched eight videos about smoking pork chops, and this is first that wasn't a waste of time! Those other guys (and a gal) should take lessons from you.
Those were amazing pork chops! Berkshire is the best! The brine added extra juicy flavor to those chops. You’d applesauce was outstanding, especially with the bourbon to kick it up a notch! Must have smelled amazing! Just curious what SS cookware you used? Looked well made. Really nice cook Mike!
Miguel, I have just about every BBQ book you can buy and Tuffy Stones is the best. One thing that will surprise a lot of people is smoking at higher temps. This is contrary to a lot of the advice I have given in the past. In addition to that, his recipes are incredible. Let me know what you think when you have time!
@@WeekendWarriorBBQ I sure will I enjoy your channel I mostly cook on my drum smoker I just got a Oklahoma joe bronco for Xmas just sold my pit barrel cooker so I will be buying another smoker soon lol.
I might have missed it, but what is your reasoning for not placing the chops flat? Looks great! Also, it’s so nice to see you cook to 145° I actually go less, 135-140° but so many others say 160°, way over done,
Hi, Dale. The theory is that the smoke and heat will be more evenly distributed across the meat. Instead of having all of that heat coming up and hitting just the one side. As an alternative, you could just flip them over half way through :)
I am new to the pellet smoker world. Have you ever find yourself having to turn down the heat? because you think it is cooking to fast. I’m slow cooking a chunk roast. The internal temperature seems to be rising a little faster then I think it should. I turned it down but I was just wondering you thoughts on it.
Hi, Paul. You have good instincts! Before you turn the temperature down, try moving the temperature probe to a different spot. Sometimes you get. A false read when it goes into a chunk of fat.
Hi, Brian. I don’t sell them but I can send you a link to the company who makes them for me. If you are on Facebook look up my private group and I’ll send you the link.
I would like to get the same link if ya don’t mind, I’m not on FB but I do have messenger. I deactivated my account but can always open it back up to have this done.
Why not put some rub like a pecan, cherry/apple or even Kosmo's Dirty Bird on each side and pan sear it to get a crust? Kinda treat it like you're pan searing a steak, but using different ingredients?
