funhusker

@knapplc Radial IPA from Infusion.  My “beer per bite” might have been an exaggeration... 

I did brine for about four hours, but put on a store bought rub before smoking.  Only my 2nd smoke ever, first with pork chops.  They looked really good in the YouTube video; live and learn I guess.  They weren’t terrible, I just had to scrape off the rub.  Next time, I’m just going to leave it at the brine and maybe brush on a less aggressive sauce.

Yeah, lean cuts are a little tougher to smoke right. Brining is a definite must. I usually just put whatever seasoning/flavor I want in the brine and then maybe rub a little bit more on the surface but never add more salt. Also, I usually will just grill regular pork chops and I save the smoking for the extra thick double chops. But anything that gives you an excuse to have a couple more good beers can’t be bad.

@teachercd I love grilled pork butt steaks. They’re cheap and easy (don’t require brining) but delicious. Just season as you would a steak and quick grill them to about 145. Only problem is sometimes they require a little excess trimming and waste due to some inedible fat.....well, edible but sometimes there’s a bit too much.