I want to do some boneless chops as an option for breakfast meat in my restaurant.
I will be using a whole boneless loin, and will brine the meat first.
My question is, what would give me a better end product, smoking the loin whole, then cutting into chops, or cut first, then smoke individual chops?
Any insight will be greatly appreciated.
I will be using a whole boneless loin, and will brine the meat first.
My question is, what would give me a better end product, smoking the loin whole, then cutting into chops, or cut first, then smoke individual chops?
Any insight will be greatly appreciated.
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