- Aug 27, 2008
- 5,170
- 409
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
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