dilley340
04-14-2006, 10:56 AM
A thought came to me this morning about smoking some 1 1/2" - 2" thick poin loin chops. Sam's club has them and I've used them in the past for grilling with excellent results.
My thoughts were to use the woo sauce / TBBQR combo on them and smoke them just as I would for spares and such.
I love the crispy bark on the Boston butts, so I was wondering if I could get that flavor on serving sized loin chops.
:?: What do you think? Too much punch with the rub? Too small of pieces to work without drying out? Any of you guys ever try this?
Doug
My thoughts were to use the woo sauce / TBBQR combo on them and smoke them just as I would for spares and such.
I love the crispy bark on the Boston butts, so I was wondering if I could get that flavor on serving sized loin chops.
:?: What do you think? Too much punch with the rub? Too small of pieces to work without drying out? Any of you guys ever try this?
Doug