Smoked pork chops

Discussion in 'Pork' started by custom99, Aug 19, 2011.

  1. I was figuring these were going to be really dry since the chops that I have in the freezer are pretty thin. I usually throw them on the grill but gave it a shot in the smoker this time. It was worth the try. They came out tender and juicy.

    I pan fried some grated potatoes with some onion, chives, minced garlic, salt, pepper, and chili powder.


    I rubbed on some store bought pork seasoning. I put them in the smoker at 235 for about 25 minutes. I hit them hard with some apple wood smoke and some hot water in the pan. I took them to internal of 147. Pulled them and let rest for 10 minutes.


    I was shocked at how juicy and smokey they were.


  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    They do look moist and very good
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking plate, I'd pay for that! [​IMG]
  4. jak757

    jak757 Smoking Fanatic Group Lead

    nice looking chops there -- makes me lick mine!
  5. hardslicer

    hardslicer Smoking Fanatic

    nicely done.....great presentation.....thanks for sharing  [​IMG]
  6. those chops look great!!! 
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look great and you picked the Perfect temp to pull them off at!...JJ
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    great looking chops !!!!![​IMG]
  9. smokinal

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

    They look delicious!   [​IMG]
  10. [​IMG]  Thanks all.
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    YOAH   !!!!!!

    I'll take a plate just like that !!!


  12. venture

    venture Smoking Guru OTBS Member

    Looks great!

    Good luck and good smoking.
  13. Sllluuuurrrrpppp!!!!
  14. uhmgood

    uhmgood Smoke Blower

    they look great , what was the total cook time
  15. They were pulled at 147 internal. It took 25 minutes at 235 degrees.
  16. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    you better check your thermostat cause 25 mins at 235 degrees they would still be raw!   if that is the factory thermostat they are rarely correct.
  17. I know my factory one is worthless. I use two of these Pyrex Thermometers. They both read 32 degrees in ice water and 212 in boiling water. I always use one for internals and one in a potato close to what I am cooking. One thing is that the pork chops are very thin sliced. They are only about a half inch thick. 

  18. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    well send me one of those chops so i can closely inspect it
  19. scarbelly

    scarbelly Smoking Guru OTBS Member

    I will volunteer as well just in case Rick is busy
  20. Lol, you guys will just have to stop by for a beer and some chops next time I make some. We love dinner parties.

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