I love this recipe from Rita Y. I've used it several times and always came out great.
Slice meat into pieces.
Instead of water I used apple juice in brine. Other ingredients remained unchanged.
made ??apple jus glaze
After four hours in brine, dried meat and flavored with spices according to the instructions
I had enough time, so it went on the indirect side.
And there lay at 220-250F until the internal temperature was 130f (used apple wood for smoke)
my settings for quick sear (used old grill pan for vegetables from Ikea)
just a minute on each side...
...and brush with apple glaze
let rest for a few minutes in foil
and served with mashed potatoes and broccoli
For me: this is an ideal way to get perfect chops.
Thank you again Rita. Thank you all.
And: Happy Smoke Day VIII !
Slice meat into pieces.
Instead of water I used apple juice in brine. Other ingredients remained unchanged.
made ??apple jus glaze
After four hours in brine, dried meat and flavored with spices according to the instructions
I had enough time, so it went on the indirect side.
And there lay at 220-250F until the internal temperature was 130f (used apple wood for smoke)
my settings for quick sear (used old grill pan for vegetables from Ikea)
just a minute on each side...
...and brush with apple glaze
let rest for a few minutes in foil
and served with mashed potatoes and broccoli
For me: this is an ideal way to get perfect chops.
Thank you again Rita. Thank you all.
And: Happy Smoke Day VIII !
