Pork Chop Questions

mbuhler · Oct 23, 2012

Hi All,

I'm new to smoking and just started using my new MES 40 with great success so far.    The next thing I've done chicken and salmon so far and the next thing I'd like to do is some boneless thick cut pork chops.    I have a pack of chops from Costco and just had a few questions.

Do I need to brine them?   I have a marinade that I've been using for years that I really like. I usually marinade my chops and individually vacuum seal them to grill later.   Just wondering if the marinade does the same thing as the brine.

Also, is there any way to cold smoke them, to vacuum seal them for the grill later? I'm guessing this is not advisable, but just thought I would ask the question to see if anyone has any suggestions.   Perhaps cook them half way on the smoker, vacuum seal and finish off on the grill later?

Thanks in advance!

Mike

flash · Oct 24, 2012

I rarely brine anything and use marinades instead. Mojo Crillio is one of my favs. Smoke them to 140 to 145 internal and enjoy. Sometimes I don't even use marinate but just add some rub and smoke.

daveomak · Oct 24, 2012

Mike, evening.... Brines usually have salt and sugar in them.... this holds the moisture in the meat during cooking.... other spices add flavor.... I do not recommend partially cooking and finishing later.... too much danger in bacterial and pathogen growth in a partial cook.... Cook fully to an IT of 145 and reheat if that is what you have to do..... The salt and sugar will keep the meat moist even after freezing.... the salt/sugar are hygroscopic and hold onto the moisture very well..... Dave

venture · Oct 25, 2012

Just my thoughts, but I don't brine many smaller pieces. I go with a marinade if I want to go that direction.

Often a simple seasoning or rub will do.

With larger pieces of meat, a brine can be very useful depending on what you have going.

Good luck and good smoking.

pgsmoker64 · Oct 26, 2012

I would like to ask an additional question....

My wife buys Smoked Pork Chops and they taste like ham.

How do I repeat that process?

chef jimmyj · Oct 26, 2012

PGSmoker64 said:
I would like to ask an additional question....

My wife buys Smoked Pork Chops and they taste like ham.

How do I repeat that process?

Give the chops a couple of days in Pops Brine and then Hot smoke them to 145*F IT for a Pork Chop that will taste like a cross between great Ham and Canadian Bacon...JJ

http://www.smokingmeatforums.com/a/pops-wet-curing-brine

pgsmoker64 · Oct 29, 2012

Chef JimmyJ said:
Give the chops a couple of days in Pops Brine and then Hot smoke them to 145*F IT for a Pork Chop that will taste like a cross between great Ham and Canadian Bacon...JJ

http://www.smokingmeatforums.com/a/pops-wet-curing-brine

Thanks JJ. I'm going to give this a try within the next couple of weeks.

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Pork Chop Questions

mbuhler

Newbie

flash

Smoking Guru

daveomak

SMF Hall of Fame Pitmaster

venture

Smoking Guru

pgsmoker64

Master of the Pit

chef jimmyj

Gone but not forgotten. RIP

pgsmoker64

Master of the Pit

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