Hi all! I've always been scared to smoke pork chops, worried that they would dry out. After reading some tips on the forum, decided to go for it this weekend. Here's the qview.
Starting on the smoker at 225 degrees, these were rubbed with a 50-50 mixture of Bad Byrons butt rub and dark brown sugar for a couple of hours. Wood chunks used were apple and pecan.
Smoked to an internal temp of 145. Next time I'll probably shoot for 140...after setting for about 10 minutes, seemed a little bit over. I also forgot to spritz, so the outside was a little dry.It took about 2 hours, and these chops were about 1 inch thick,.
The slice view. These were amazingly moist and very flavorful.
Starting on the smoker at 225 degrees, these were rubbed with a 50-50 mixture of Bad Byrons butt rub and dark brown sugar for a couple of hours. Wood chunks used were apple and pecan.
Smoked to an internal temp of 145. Next time I'll probably shoot for 140...after setting for about 10 minutes, seemed a little bit over. I also forgot to spritz, so the outside was a little dry.It took about 2 hours, and these chops were about 1 inch thick,.
The slice view. These were amazingly moist and very flavorful.
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