Cherry/Apple/Briq Chops in the Vault: qview

[forluvofsmoke]

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

 

[rdknb]

looks like your on the way to a great finish

 

[caveman]

My favorite!! Pork Chops!! Looking good my man.

 

[mballi3011]

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

 

[forluvofsmoke]

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.

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

 

[treegje]

Man those look good, certainly earned points

 

[mythmaster]

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