SMOKED PORK CHOPS & POTATOES, ONION with BACON - Q-VIEW

Discussion in 'Pork' started by callahan4life, Nov 3, 2011.

  1. SMOKED PORK CHOPS & POTATOES, ONION with BACON

    DATE: Tuesday, November 1, 2011

    LOCATION & WEATHER CONDITIONS:

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    EQUIPMENT: Masterbuilt Electric 40” Smoker; Two Maverick ET-732 Thermometers; One Baking-Cooling Racks; A-Maze-N-Pellet-Smoker (Fully Loaded); Wood Pellets (Mixture of Maple and Cherry).

    MEAT: Three Winn Dixie Brand 1 inch thick Pork Center Cut Bone-In Pork Chops, two strips of bacon.

    VEGETABLES: ½ Large Sweet Onion, sliced.

    SPICES: Lawry’s Hawaiian Marinade, Tony Chachere’s Creole Seasoning, Dark Brown Sugar, Parkay Squeeze Margarine, Apple Juice, Kosher salt, fresh course ground black pepper, and paprika.

    SMOKE REPORT: This is the second cooking in this Masterbuilt Smoker. This is the first time I have ever smoked Pork Chops. My son gets home from work at around midnight and I want to have dinner ready when he gets here. I am concerned that I am starting too early and liable to overcook and dry out the chops. I had the chops marinating in a zip-lock bag for 3 days.

    At 5:20 p.m. I took the chops out of the marinade and blotted them dry with a paper towel; placed them on a baking-cooling rack and put them on the 3rd shelf (from top) of smoker. I reserved the used marinade to make a BBQ sauce. I set the smoker temperature to 225*F with the AMZNPS giving off good TBS. Had to lower the MES at 200*F to maintain the 3rd shelf Maverick BBQ Probe between 230*F and 240*F. I also had a Maverick BBQ Probe on the top shelf and it stayed between 217*F and 240*F. I used the MES Meat Probe in one chop and a Maverick Food Probe in another.

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    At 8:15 p.m. I placed a small loaf pan containing potatoes with margarine liberally covering them, salt, fresh course ground black pepper, paprika, sliced onion and bacon strips on top, into the smoker on the 2nd shelf.

    At 8:20 p.m. I was 3 hours in, the Internal Temperature (IT) of the chops was 145*F.

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    Worried that I am going to dry them out, I pulled the chops and placed them in a small foil pan; lightly seasoned them on both sides with Creole seasoning, margarine and brown sugar; added about 6 ounces of apple juice to the pan and sealed the pan up with foil.

    At 8:45 p.m. I returned the panned chops to the smoker. Due to reaching the IT of 145*F no meat probe was used from this point forward.

    At 9:55 p.m. the MES was still set at 200*F. Top shelf Maverick BBQ Probe reading 216*F and 3rd shelf Maverick BBQ Probe reading 235*F, so I bumped the MES Temperature up to 230*F.

    At 10:30 p.m. the top shelf Maverick BBQ Probe was reading 248*F and 3rd shelf Maverick BBQ Probe reading 267*F.

    At 11:15 p.m. I foiled the potatoes/onion/bacon pan and moved it to top shelf.

    At 11:20 p.m. I removed the panned chops and transferred them to a baking-cooling rack. I bumped up the MES Temperature to MAX setting of 275*F.

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    At 11:35 p.m. I lightly re-seasoned chops on both sides with salt, fresh ground black pepper and Creole seasoning.

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    At 11:55 a.m. I had boiled the reserved marinade and added brown sugar, honey and 3 shakes of Tabasco Chipotle Hot Sauce. I continued to boil and reduce marinade until it thickened into a BBQ Sauce. I painted both sides of the chops with the sauce and returned the chops back to the 3rd shelf in the smoker (at 12:05 a.m.) the 3rd shelf Maverick BBQ Probe was reading 311*F.

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    At 12:30 p.m. I removed chops and potatoes/onion/bacon pan. Tented chops with foil and let rest for 5 minutes before serving.

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    EVALUATION AND SUMMARY:   The potatoes and onions came out great. They had a light, but great smoked flavor. The only thing I believe I would change would be the foil pan I cooked in. I think next time I will use a wider pan so the potatoes will be in a single layer. This will also allow me to add a whole onion.

    As I was afraid, the Pork Chops were over cooked and a little dry. They were still edible, just not juicy like I prefer.  The next ones will be better now that I have done it once. I believe next time I will smoke to an IT of 125*F then do my foil process for 1 hour, then 10 minutes out of the foil with the BBQ Sauce.

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    I also deep fried a turkey this same night in my new Masterbuilt Indoor Fryer. You can find that Q-view and report here:

    http://www.smokingmeatforums.com/t/112693/indoor-deep-fried-turkey#post_708700
     
    Last edited: Nov 3, 2011
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Nice looking chops. I would like to be sitting at the table when they came out thou.
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great from here!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking meal. You could have just pulled them at 135, covered them in foil & they would coast up to 145 in about 20-25 minutes just sitting on the counter. At that point they would be very juicy!
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member


    X2
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    yum they look great!
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    sorry about the chops..live and learn....taters look great....
     
  8. woundedyak

    woundedyak Smoke Blower

    Hey, you can't win them all, but I'm sure it was fun! Nice blog entry
     
  9. Thanks, I do that next time, but like I said in the post I went into this knowing that I was probably starting the cook too early. That's why I experimented with the foil pan. And they were still good. I love getting to eat your mistakes. :)


    They tasted great, got to pull them off sooner next time just to increase the juciness more to my liking.


    They still tasted good. I'm not disappointed and looking forward to doing it again.


    It was fun! I love to BBQ/Smoke/Grill!
     

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