Pork loin hunks, MH brined and doused with lemon juice hitting the indiect heat of the lovely gift from the folks at Smoked-Meat. THANK YOU! Stop by for a hunk! :thumb:

PS: ChiSox... swiped the double charcoal grill idea...nice..

Looks great! :banana_smiley: I will be doing my chops tomorrow with the MH pork brine!! I am pretty fired up to say the least!!:nana2::nana2:

Nice start! Whatcha using as your deflector?

That set up looks vaguely familiar:whistle:
A couple of things you might want to do is foil the rest of the coal grate & put a drip pan on it. It will save you a bit of clean up later:thumb:
Waiting for the final pics.

looking good boss, :thumb:

convinced me to grab one(or two) of the kettles out of the garage this weekend and put them to use.

That set up looks vaguely familiar:whistle:
A couple of things you might want to do is foil the rest of the coal grate & put a drip pan on it. It will save you a bit of clean up later:thumb:
Waiting for the final pics.


Good point. No final pix. They were juicy... but

Honestly... this brine flavor, TO ME- needs a grilling or an oven roasting. I did not care for the smoke. I know..I know...but it's true... messed with the flavor of the brine.

Christ... can I fix that? SHOULD I?

Good point. No final pix. They were juicy... but

Honestly... this brine flavor, TO ME- needs a grilling or an oven roasting. I did not care for the smoke. I know..I know...but it's true... messed with the flavor of the brine.

Christ... can I fix that? SHOULD I?

Not sure what you were using for fuel, but you might want to try some Stubbs with pecan chunks. As far as the grilling goes, just spin the grate 180 degrees over your fuel for the final sear.

Royal lump and hickory. Worked well with chops run hotter. I took it easy on the loin hunks. 250 was the top. Was at 325-350 for the chops.

Maybe I had an off day. But I have some left..will try tomarrow. I KNOW they'll still be juicy on re-heat at least.

Nice start! Whatcha using as your deflector?

Deflector^?

Deflector^?

Couple 8" square ceramic tiles.

That's a nice *ss Kettle. The handles are a new style for Weber. Fish dun good

I think I know what you mean on the flavor issue. Are you refering to it being a "classic" type brine (think Sunday night @ grammas) and the introduction of smoke not complimenting the finished product, where an oven would just stay outta the way and do its job???

Anyone think the douse of lemon juice could be a factor? Never heard that one but what do I know?

... this brine flavor, TO ME- needs a grilling or an oven roasting. I did not care for the smoke. I know..I know...but it's true... messed with the flavor of the brine.
?
Interesting, I never thought a brine could /would mess with the cooking method. I'd like to hear more

I think I know what you mean on the flavor issue. Are you refering to it being a "classic" type brine (think Sunday night @ grammas) and the introduction of smoke not complimenting the finished product, where an oven would just stay outta the way and do its job???

I think you nailed it Scott... I don't think I messed up on the cook... the smoke was good, the brine was good... like a stick of Doublebmint gum and a shot of Jager. :noidea: AND I grilled some on the resto's char grill. gas early in the AM...excellent.
Anyone think the douse of lemon juice could be a factor? Never heard that one but what do I know?

Naw- the lemon was WAAAY down... and din't affect the taste i was tasting. Was great over gas.

I think you nailed it Scott... I don't think I messed up on the cook... the smoke was good, the brine was good... like a stick of Doublebmint gum and a shot of Jager. :noidea: AND I grilled some on the resto's char grill. gas early in the AM...excellent.


Naw- the lemon was WAAAY down... and din't affect the taste i was tasting. Was great over gas.

I am going to use it on the pellet grill tomorrow and will let you know if the brine comes through. I have about 1.25 inch chops that will go into the brine tomorrow morning at 6 am for a removal at 3pm band onto the smoker at 3:30!:banana_smiley:

I am going to use it on the pellet grill tomorrow and will let you know if the brine comes through. I have about 1.25 inch chops that will go into the brine tomorrow morning at 6 am for a removal at 3pm band onto the smoker at 3:30!:banana_smiley:

I see that went well... I'll have some product out for sale soon...and I guess then folks will let me know about smokin' Vs. oven Vs. grilling.

Maybe a quick minute or so on a hot grill after hitting them with some smoke?

Been a while since I've done any chops...I gotta fix that!