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Smoked pork chop is crunchy

post #1 of 5
Thread Starter 

I smoked 2 inch thick bone in pork chop and it came out to be crunchy. Here is what I did.

I brined it on Apple juice (Apple juice, salt, brown sugar and some herbs) for 8 hrs. I smoked in WSM till the temperature became 162 degree. Smoking temp was 245 +/- 10 degree.

What should I do to make it like Perry's stake house style pork chops.

Any advise? By the way, there was meet on the bone and bone did not come off easiy.

post #2 of 5

Not sure what you mean by "crunchy"?  Could you elaborate on that description?

 

162 would be too high for me.  I would like mine closer to 145? I would be afraid that 162 would lead to a dried out chop like my mother used to make?

 

Not familiar with Perry's Steak House, so I could not address that question.

 

Good luck and good smoking.

post #3 of 5
Thread Starter 

Thanks for response.

Crunchy means apple like crispy or more like uncooked. It was not tender. It was juicy and not dry. 

When u cook it, does the meet fall off the bone or it is attached to the bone?

post #4 of 5
Quote:
Originally Posted by ciaovivek View Post
 

Thanks for response.

Crunchy means apple like crispy or more like uncooked. It was not tender. It was juicy and not dry. 

When u cook it, does the meet fall off the bone or it is attached to the bone?

Does the Pork at Perry's fall off the bone? Can you cut it with a fork? Is Perry's Pork Chop gray like a roast pork or Pink inside like it is cooked medium or even the kind of Pink color from Cure like Ham? We could use some more detail...JJ

post #5 of 5
Quote:
Originally Posted by Venture View Post
 

Not sure what you mean by "crunchy"?  Could you elaborate on that description?

 

162 would be too high for me.  I would like mine closer to 145? I would be afraid that 162 would lead to a dried out chop like my mother used to make?

 

Not familiar with Perry's Steak House, so I could not address that question.

 

Good luck and good smoking.

yeahthat.gif

I agree, 162 is pretty much overdone.

 

Venture, you sound like you were raised in Saskatchewan.  My entire family cooks pork chops like that.  LOL

 

Gary

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