Chops were brined for 4 hours in Oakridge BBQ Game Changer. After rinsing them off and drying them I gave
each a light coating of Roasted Pepper olive oil then seasoned them both with Jallelujah and FSB. I know the
bottle says BBQ Savor, but I am using the bottle for my FSB hot.
Chops were then bagged with a tablespoon each of butter then put into a 138 bath. I plan on a
4 to 5 hour cook time.
After 5 hours in the hot tub the chops were dried off and given a 3 minute per side sear in my cast iron skillet.
Dinner is served with canned Mexicorn and boxed Julienne potatoes.
Excellent chops that were extremely flavorful, tender and juicy.
