Cherry/Apple/Briq Chops in the Vault: qview

Discussion in 'Pork' started by forluvofsmoke, Mar 28, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I can't remember ever doing straight smoked chops...cold smoked/seared has been my game for smaller cuts.

    I figured if I can't remember doing them, either I never did, or it's been way too long, so here goes!

    I had about 10lbs of assorted chops thawed out, and I rubbed the mixed chops with a Hot blend of mine, and the loin chops got hit with Weber's Kickin' Chicken grinder blend.


    The hot rubbed assorted:



    The Weber's Kickin' Chicken rubbed:



    40 minutes into a wet 165* warm smoke:



    Weber's:



    Hot rubbed:



    I cranked the chamber temp to 250* for the finish and they should be coming out soon.

    Thanks for peekin' @ my chop burn!

    Back with the finish ASAP!!!!

    Eric
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looks like your on the way to a great finish
     
  3. caveman

    caveman Master of the Pit SMF Premier Member

    My favorite!! Pork Chops!! Looking good my man. [​IMG]
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Their looking good so far. Please hurry I have to go to bed soon.
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks fellas! Man, just like any other pork smoke I've done...great smoke reaction...smoke ring is 1/4 the depth of the meat, and stupendous flavor.

    I was seriously considering doing the cold smoke and sear in the charcoal kettle tonight, but I had a change of heart at the last minute, and I'm glad I did!

    I ran these for the 40 minutes @ ~165*, then almost 2 hours @ ~250*. I left water in the pan the whole time. Of course, probing for temps would be useless on this thin of a cut, so I went by texture...when they felt firm, I made a small slit in a few about 2/3 the depth and looked inside...clear fluids, pink outside and gray in the middle. [​IMG]

    BTW, my hot rub is just what it implies...TOOOOOOT---TOOOOOOOOOOOOT!!!


    Hot rub on the left and Weber's on the right:



    A cut loin chop which I just couldn't resist taking a pic of:



    So, there's another after work dinner smoke idea gone to reality!

    Later all!

    Eric
     
  6. treegje

    treegje Master of the Pit

    Man those look good, certainly earned points
     
  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Those look awesome and < 3 hrs to cook -- thanks for sharing this!
     

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