mwild103
Is lookin for wood to cook with.
- Joined
- Jul 17, 2013
- Location
- Claremore, Ok
Ok I have a newb question about pork. The other day I bought a half a pork loin and cut it into 2inch thick chops, brined them, smoked to 130 then threw them on my hasty bake and seared them. They were amazing probably the best ones I've ever produced. But here is my question I guess, those loin chops are so lean is there a more marbled cut of pork that you can treat this same way like a thick chop but get that super tender juicy awesomeness. I'm not talking pulled pork. So what cut of pork should I try? Thick pork steaks or county style ribs, or cut the "money" muscle off a roast and use it? Hope this makes some sense. Thanks for all the suggestions in advanced.