Quote:
Originally Posted by Fire Me Boy!
And done. 
Smoke flavor is pronounced throughout, so I don't think it really matters if you do a quick sear. I would prefer to have brined it, buts still a tender and juicy chop. |
Being one who seeks heirloom pork here in Indians, modern pork is not what it used to be. IMHO modern pork always needs a brine, even a short one.
The nice thing about a chop is you get both the center and the exposed edge in every bite...