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Pork Chop Smoked

post #1 of 16
Thread Starter 

I have read many many posts on smoked pork chops trying to get a straight answer on smoking pork chops. And so far have not found the simple info I am looking for. Iie. have a MES 30 and am a newb

 

Could someone PLEASE just give me the facts.

1. How do I brine and what with and how long?

2. Rub? If so what do I make the rub out of?

3. What tempture do I smoke them too?

4. What do I put in the water pan.

5. Foil or not? If so, how long?

6. Sear or not? If yes, explain how.

 

Thank you all very much for taking time to answer a newbie.

post #2 of 16

You might try the handy dandy search tool..

 

Lots of smoked chops threads with all the info you need..

 

Here's one...http://www.smokingmeatforums.com/forum/thread/107318/smoked-chops-qview 

 

  Have a great day!!

 

  Craig

post #3 of 16
Quote:
Originally Posted by JC1947 View Post

I have read many many posts on smoked pork chops trying to get a straight answer on smoking pork chops. And so far have not found the simple info I am looking for. Iie. have a MES 30 and am a newb

 

Could someone PLEASE just give me the facts.

1. How do I brine and what with and how long? I don't brine them myself.

2. Rub? If so what do I make the rub out of? Try a store bought rub for pork, that will give you a start, alot of members like Jeff's rub. 

3. What tempture do I smoke them too? 160

4. What do I put in the water pan.I don't have a MES myself so not sure on that.

5. Foil or not? If so, how long? I don't foil. 

6. Sear or not? If yes, explain how. I just smoke to temp, no sear. 

 

Thank you all very much for taking time to answer a newbie.



 

post #4 of 16
Thread Starter 

I read that Link Graig and being the newbie I am  I have no idea what PHS rub  is. Nor do I know what RO lump is.

 

Meateater, thank you very much for taking the time to give me answers I can understand!

 

I think a lot of posters on here have been smoking so long that they have forgotten what being a newbie is like.

 

Which makes me wonder why they bother to give answers at all, if they are unable to give answers a newbie can understand.

post #5 of 16
Thread Starter 

Meateater, thank you very much.

post #6 of 16
Thread Starter 

FPNMF, I tried the search tool and I found no answers I could understand including the link you supplied!

post #7 of 16
Quote:
Originally Posted by JC1947 View Post

I have read many many posts on smoked pork chops trying to get a straight answer on smoking pork chops. And so far have not found the simple info I am looking for. Iie. have a MES 30 and am a newb

 

Could someone PLEASE just give me the facts. (don't brine either)

1. How do I brine and what with and how long?  (see above)

2. Rub? If so what do I make the rub out of? (I would use Jeff's)

3. What tempture do I smoke them too? ( I would only go to 150º)

4. What do I put in the water pan. (uh, water  ;-)

5. Foil or not? If so, how long? (I would, but only after finishing, maybe a 1/2 hour to let them rest)

6. Sear or not? If yes, explain how. (Well this would be done before the smoking started. Gonna depend on how thick your chops are. Very hot grill, time depending on thickness)

 

Thank you all very much for taking time to answer a newbie.



 

post #8 of 16
Quote:
Originally Posted by JC1947 View Post

Meateater, thank you very much.



No problem, you could actually smoke till 145° and be fine, I like them at this temp, more moist, 160° is a safer temp. 

post #9 of 16
Quote:
Originally Posted by JC1947 View Post

FPNMF, I tried the search tool and I found no answers I could understand including the link you supplied!


Thats strange..I just clicked it and it shows Raptors smoked pork chop thread..... 

 

 

  Craig
 

 

post #10 of 16
Thread Starter 

 

Quote:
FPNMF, I tried the search tool and I found no answers I could understand including the link you supplied! 

 

FPNMF , yep it does take me there, however being a newbie I have no idea what PHS rub or RO lump is. I am sure all you pro smokers know, but I don't. Do you no longer remember how confusing being a newbie is? Plus he says nothing about foiling.

post #11 of 16

With the new USDA guidelines you can safely pull them at 145. 

post #12 of 16
Thread Starter 

Thank you Flash and Al.

post #13 of 16

JC don't worry about RO lump. That's charcoal and you won't need it in your MES. I have a MES30 as well and I have put apple juice in the water pan with pork chops. You don't have to put anything in the pan at all but apple juice or a mix of apple juice and rum works nice. The MES tends to keep things very moist in my experience and works well with or without anything in the pan. No need to brine, brine just slows me down on most things. I don't foil until I'm done smoking. At that point bring the meat in the house and wrap it in foil for 30 minutes or so and wait while the juices redistribute through the meat. I don't sear. You can use a fancy rub or just sprinkle some lawrys meat seasoning and be just fine.

post #14 of 16
Thread Starter 

Teeznuts, what does the rum do or is it just for flavor?

post #15 of 16
Quote:
Originally Posted by JC1947 View Post

Teeznuts, what does the rum do or is it just for flavor?



Just flavor as far as I know. Some guys mix with other stuff like bourbon or just dump a beer in the pan.

 

post #16 of 16

pb.gifJC1947,,, You get sent to the box because your forgetting its suppose to be fun,,,, dont get all worked up over the little things...Im new here also, just remember,, got to do your own research and spend the time looking. Dont forget HOW many times these guys answer the SAME questions over and over from newbies like us. All your questions have been asked over and over, they are all answered in older post. Do like I do, just spend the time reading older post and find your answers. Every one of your questions has many answers, just all depends on how YOU want to do it, the old saying,," there is a hundred ways to skin a cat" . There is no BBQ police lurking here to throw your ass in jail if ya screw the pouch a time or two,, we have all ruined a meal or two before. Thats why they have "call-out" meals....LOL.   Good luck and enjoy learning

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