Pork Chops Tonight

[Nick Prochilo]

Brined 6 chops today for 3 hours.
Brine was
1 qt. water
1/4 cup tablesalt
3 tablespoons sugar.
Rubbed the 1/2 chops down with a coffee rub my niece and nephew gave me (Don't know the brand but it was good)
Rubbed the others down with KC Masterpiece BBQ seasoning. Grilled them for 3 1/2 minutes per side with 2 chunks of hickory on the coals. Used a sauce that Finney posted in the reciepe section. These were the best damn chops I ever had. The were extremly moist and tender and what a taste. Even my wife commented about how good they tasted.

[Larry Wolfe]

Nick, glad the chops turned out good! I'm a big fan of the KC seasoning too!

[Nick Prochilo]

Ive got a small brisket I'm gonna do on Sunday. I'll just rub it down with that. I'm gonna try butter instead of broth when I wrap it in foil. I know Larry, you don't use foil, but I like to wrap it when it hits 165-170. Hey you never know!

[Larry Wolfe]

Originally Posted by Nick Prochilo

Ive got a small brisket I'm gonna do on Sunday. I'll just rub it down with that. I'm gonna try butter instead of broth when I wrap it in foil. I know Larry, you don't use foil, but I like to wrap it when it hits 165-170. Hey you never know!

Nick you've obviously not read my posts! The last brisket I did, I foiled! Turned out great too! But, my arm was twisted all the way. Only cause I'd run out of time! Would I do it again? Sure if I ran out of time! Otherwise I'd let it fiinish unfoiled!

[Nick Prochilo]

I've had better sucsess foiling briskets than unfoiled. Like its been said to each his own.

[K Kruger]

Try a combo of the two--broth and unsalted melted butter. If you heat the butter in the broth in a Pyrex measuring cup you can stick an immersion blender in it and emulisfy pretty well just before use. The liquid you for out of the foil, as always, makes a great start for a sauce or a great addition to one you've already got going.