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No door issues on this cook.... 
I had some monster pork chops from a trip out to Davenport last week. Pefect chance for the Mad Hunky brine sample I have. I mixed up the brine as instructed, I found it salty(to my tastes), and doubled the water and used it like that. About 1.5 hours in that brine in the fridge, rinsed and 2 chops rubbed with my rub, and 1 chop with just black pepper, kosher salt & garlic powder. Ready to go
WSM was running anyway with some slabs of pork belly I was smoke roasting for a gumbo for the next day. Pork belly was rubbed with creole mustard and then my bbq rub. Tossed in a glass dish perched atop some onion & some water int he dish. WSM was running with RO lump only, no water pan.
Before the storms hit the WSM was running @ 300+, then the rain came for about 45 minutes, even with all vents running open and some cover tmeps dipped to 225. After the rain broke I fired a full chimney of RO lump, and disassembled the WSM when it was ready, leaving the top portion of the WSM assembeld to hold heat. Got the fire going good and hot again and reassemble dthe WSM this time with the 3 pork chops hung from the rack. I am enjoying hanging meat in the smoker as it cooks really evenly.
End result was a fantastic pork chop, the brine recipe is a winner. I didnt try the pork belly until the next day and it was really good as well.
Chops and hunky brine:
pork belly:
Belly on the WSM:
Rain cant stop the WSM, dont try this with a lesser cooker:
chops ready to go:
hangin':
mercy:
belly about 2 hours from being done:
finished chop:
pulled pork belly for gumbo:
thanks for looking.
I had some monster pork chops from a trip out to Davenport last week. Pefect chance for the Mad Hunky brine sample I have. I mixed up the brine as instructed, I found it salty(to my tastes), and doubled the water and used it like that. About 1.5 hours in that brine in the fridge, rinsed and 2 chops rubbed with my rub, and 1 chop with just black pepper, kosher salt & garlic powder. Ready to go
WSM was running anyway with some slabs of pork belly I was smoke roasting for a gumbo for the next day. Pork belly was rubbed with creole mustard and then my bbq rub. Tossed in a glass dish perched atop some onion & some water int he dish. WSM was running with RO lump only, no water pan.
Before the storms hit the WSM was running @ 300+, then the rain came for about 45 minutes, even with all vents running open and some cover tmeps dipped to 225. After the rain broke I fired a full chimney of RO lump, and disassembled the WSM when it was ready, leaving the top portion of the WSM assembeld to hold heat. Got the fire going good and hot again and reassemble dthe WSM this time with the 3 pork chops hung from the rack. I am enjoying hanging meat in the smoker as it cooks really evenly.
End result was a fantastic pork chop, the brine recipe is a winner. I didnt try the pork belly until the next day and it was really good as well.
Chops and hunky brine:
pork belly:
Belly on the WSM:
Rain cant stop the WSM, dont try this with a lesser cooker:
chops ready to go:
hangin':
mercy:
belly about 2 hours from being done:
finished chop:
pulled pork belly for gumbo:
thanks for looking.
... but now that i have one i know you are right on the money me friend!!!
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