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Smoked Pork Chops

post #1 of 13
Thread Starter 

My first attempt at smoked pork chops on my new smoker - couldn't get temp to stabilize but kept it between 250 & 265 for an hour and a half. Light pink smoke ring & very moist & tender. (not the best pics - sorry)

 

 

post #2 of 13

  Great looking chops and the rest of the meal too!

 

   Mike

post #3 of 13

...........................icon14.gif

post #4 of 13
Thread Starter 

thx

post #5 of 13

Looks Great from here!!!

 

Nice plate too!!!

 

 

Bear

post #6 of 13

I like it...........biggrin.gif

post #7 of 13
Thread Starter 

thanks again


Edited by El Cid BBQ - 4/15/13 at 4:19pm
post #8 of 13

Looking good! I'll be smoking pork chops early next week if the weather works out in between work days. One of the Food Network chefs, Michael Symon, has a restaurant in Detroit that is my favorite place in the world. His smoked pork chops are to die for, I'm looking forward to attempting to make my own! Did you brine yours beforehand? Use a rub? Do tell me your secrets!

post #9 of 13
Thread Starter 

I didn't use a brine and used weber's steak and chop seasoning. I may throw some bbq sauce on the last few minutes next time.

post #10 of 13

Just did my first smoke.  I did bone in Iowa Chops (a thicker cut), with an offset Charbroil smoker with no modifications.  I did as you suggested, kept the temp at about 250-275.  Left them alone for 1h40m, checked internal meat temp wasn't high enough, added some more lump coal cooked another 20 minutes and then the internal temp was perfect.  Only used a simple seasoning, and they were a HUGE hit.  Thanks for the help.

post #11 of 13

 Orenglin welcome.  Glad the chops came out great! Please introduce your self in roll call , then find your camera ! Let us see your success 

 

   Mike

post #12 of 13

Looks good !  and I also love the weber steak and chop seasoning , I use it on burgers from time to time also , and its great on smoked fresh corn on the cob

post #13 of 13

Here is a first.  Tonight I lost track of time, and rushed a smoking.  I had 6 pork chops to smoke and about an hour to do it.  Got the fire going, got the fire up to about 325 degrees, and set the temp of the meat to be done at medium or 140 degrees.  They were done in within the hour and a huge hit.  Even my wife who likes her meat well done, loved them.  By the time I remembered to take a pic, I only had one left. 

 

I don't plan to rush a smoke again.  I think I got lucky.

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