I had four chops to make for Friday's dinner. So before work Friday morning, I mixed up a brine and added the chops. After work I rinsed, and applied the rub, MoHunka from a good friend still dealing with the aftermath of hurricane Mathew. Got the pellet grill rolling @ 240 burning oak-hickory-cherry pellets and added the four chops plus 10 links of hot Italian sausage for Sunday's dinner. After 90 minutes I removed the sausages and brushed a thin layer of BullsEye bbq mixed with Worcestershire on the chops, later as the chops were approaching 125F I upped the temp on the grill to 350F and put a light coat of BullsEye mixed with a little apple cider on the chops.When they reached 135F they were pulled and tented for 5 minutes. Plated with mashed potatoes and gravy, and Spring veggies. Very tasty, the brine added a nice sweet taste that went well with the rub, which is on the sweet side, and the light sauce sealed it in. Definitely going to use this brine again.
Brine for 2.5 lbs of chops
1 qt. Cherry Dr. Pepper
1/4 C kosher salt
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