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EMERGENCY - - - Last minute smoked pork chops?

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butchsc

butchsc

Newbie
Original poster
Nov 28, 2016
19
11
Westminster, South Carolina USA
I've had a butt on for about 8 hours so far for the game today and now have some unexpected family members coming to dinner, so my sister-in-law brought some boneless CC chops 3/4" thick so as not to show up empty handed. Me being the cock sure "grill master" that I consider myself, said when asked, "Hell yeah I can smoke those"...... After they left the room I started perusing this wonderful new secret weapon of mine called smoking meat forums and all I'm seeing is brine or rub and sit for 6-8 hours. I don't have 6-8 hours, so I really really hope that someone here can bail my cocky back side out of this particular jam that I find myself in. Thx for any help.
 
ButchSC said:
I've had a butt on for about 8 hours so far for the game today and now have some unexpected family members coming to dinner, so my sister-in-law brought some boneless CC chops 3/4" thick so as not to show up empty handed. Me being the cock sure "grill master" that I consider myself, said when asked, "Hell yeah I can smoke those"...... After they left the room I started perusing this wonderful new secret weapon of mine called smoking meat forums and all I'm seeing is brine or rub and sit for 6-8 hours. I don't have 6-8 hours, so I really really hope that someone here can bail my cocky back side out of this particular jam that I find myself in. Thx for any help.
Click to expand...

You're screwed. ROFL!!!

Bump up the salt a little in your brine and add a bunch of fresh garlic. Add fresh herbs, if you have them and brine for four hours. Dry them off, rub with olive oil and smoke at a high heat until they're done. You want smoke but you don't want to dry them out.
 
Toss them in the smoker a couple of hours before the butt is done. While you're waiting, drop them into a brine solution. Not a perfect scenario, but it'll work.
 
ButchSC said:
Ok my son just suggested putting a little BBQ sauce on them and then smoking them. Would that work?
Click to expand...

I'd skip the sauce for the smoke. Sauce likes to scorch.

If you're running at 225-250+, the 3/4" chops will cook just fine in the pit within a couple of hours.
 
CrankyBuzzard said:
I'd skip the sauce for the smoke. Sauce likes to scorch.

If you're running at 225-250+, the 3/4" chops will cook just fine in the pit within a couple of hours.
Click to expand...
Ok thx Buzzard. I think I'm going with your fast brine idea and if it comes out great then I'm KING and if not.... Well I guess I'll just hope for the King scenario lol.
 
ButchSC said:
Ok thx Buzzard. I think I'm going with your fast brine idea and if it comes out great then I'm KING and if not.... Well I guess I'll just hope for the King scenario lol.
Click to expand...

You should be fine. The brine won't be as good as it would for an overnight soak, but it won't hurt.

When you season the chops, keep in mind that it has been soaking in salt water, so easy on the salt in the rub.
 
Weird I don't brine pork chops when I Smoke them. Just season and put on the smoker. Never a problem. Make sure you pull them off the smoker when they hit an IT of 145 or they will be dry. 3/4" thick chops should only take 1-1 1/2 hours. At least that's been my experience.
 
You don't need to brine if you don't have the time. One thing to remember is if you run out of time and they aren't done you can sear on a hot grill to get to the desired IT.

You will do fine.
 
Thx to all of you for the help. Fortunately for me, just as I was getting ready to prep the chops, a good friend of mine unexpectedly showed up with 3 whole chickens in hand and saved the day. I sprayed them down with butter flavored cooking spray and gave them a good dusting of garlic salt, and threw them on the smoker right away. About 1 1/2 hours in I butterflied them and gave them another coating of cooking spray and GS, stoked the temp up to about 350, and they were done about 2 hours later just in time to eat. Everyone loved them and the PP and most importantly, we had plenty of food and I didn't need the chops.
 
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