Good morning all, I'm headed to the store for some thin, boneless chops. How long a smoke do think? I'll keep them under a half inch. Sauce them, put on a bun with a little dill pickle relish and diced onion.
Chops like that don't need the slow cook. one way to get a flavorful chop is to baste the top side and turn over frequently until done. Your choice of flavor and sauce
Craig,
I frequently cook those 'cause my store putsd them on sale frequently. To paraphrase from my Louisiana heritage"First you make a brine". Same goes for chicken breasts. My standard brine recipe is 1qt COLD water+1/4C each of Kosher(Morton's)+1/4C Turbanado sugar.Cover the meat in this for 1 hour.Rinse.pat dry and add any seasonongs. You can vary the time by adjusting the salt.Double the salt halve the time,etc. I try to do mine early enough fro any rub/seasoning to take effect. Hope this helps.
