Storage Questions

Discussion in 'Pork' started by nick, Jun 12, 2008.

  1. nick

    nick Meat Mopper

    Hey Guys & Gals.....
    I'm gonna be having a Family&Friends BBQ here at the homestead July5th. Besides the butts, ribs and fatties coming off the smoker, what about thick cut pork chops? They had a sale here and had end cut chops for 99 cents a pound, cut about 3/4 of an inch thick. How long (roughy) would the chops take to get them to medium? (220-240 degree smoke)And would putting rub on them be the way to go?
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I just did some that were 2' thick. Didn't rub wish I did. Time is of little value, but I would think maybe 2 hours at the most, check temps. 220' would work or even less if you want them smokey. Take off at 145' for medium and let them rest. Most people reccomend 160' but that will be well done IMHO.

    Hopes this helps.
  3. nick

    nick Meat Mopper

    Thanks ron. I'm gonna give it a try. Sorry about the title being wrong. I figured out my "storage" problem but forgot to change the title.

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