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Hey Everyone, planning to smoke some pork this afternoon and wanted to get some suggestions. My wife and I have a WSM Cooker and we've had great success smoking pork shoulders, pork butt etc. We'd like to try thick cut pork chops on the bone and was wondering if anyone had any advice???? Thanks.
Kevin I still take an internal temp of the center of the stuffing. Make sure it is safe. Sometimes the chops take an hour in my drum and sometimes they take 2 hours in my Memphis Pro. It depends on the thickness of the chop and what else I am cooking at the same time. lol I've usually got the smoker full of other things when doing these.
They are so moist and tender though... really love chops done this way.
also...the cure adds salt to the meat so no other salt is needed when seasoning.