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smoked pork chops

post #1 of 9
Thread Starter 

i needed to pick up a few pork shoulders for my brother-in-laws b-day party this week end and saw that our local safeway had a killer sale on chops. i picked up a 7 pack for 11 dollars and these are cut about 3/4" thick.  so i jumped on them. i decided to toss 3 in the smoker with cherry wood to see how they turned out. i vacuum sealed the other 4 for later use.

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i had the temp set at 185 and smoked for about 3 hours until the internal temp hit 160.  i did not add any outside seasonings to see how they turned out.  next time i will use apple wood, the cherry seemed a bit strong with this batch.  trial and error...the name of the game.

thanx for looking.

post #2 of 9

Nice job Redneck, they look delicious!   thumb1.gif

post #3 of 9

Love me some smoked pork chops. I brine them in a mix of buttermilk and Tony Chacharros Creole seasoning overnight, then smoke them for about 2 hrs. at 225-250° with mesquite, they come out awesome!

post #4 of 9
Thread Starter 
Quote:
Originally Posted by JIRodriguez View Post

Love me some smoked pork chops. I brine them in a mix of buttermilk and Tony Chacharros Creole seasoning overnight, then smoke them for about 2 hrs. at 225-250° with mesquite, they come out awesome!



next time all try this..sounds very good, i wast disappointed in the flavor and how it turned out.  the cherry smoke flavor mellowed out overnight and i had it for breakfast at work icon_smile.gif

post #5 of 9

I just add Tony C's to the buttermilk a little at a time and stir it in till I taste a little bit of bite. The enzymes in the buttermilk act as a tenderizer as well, so they stay very moist and tender.

post #6 of 9

They look real good from here, Red !!!

 

Bear

post #7 of 9

They Look Great...

post #8 of 9

Mmmmmm  tasty!!

 

  Craig

post #9 of 9

Now thats a nice lookin' chop!

They look very juicy  jaw-dropping.gif

Thanks for sharin' Redneck

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