I have I done this before with huge success. Basically when the butcher puts pork chops on sale, this time 1.49/lb. I get them to just divide the loin into 4 pieces. They do less work and I am a happy camper. Its my favorite piece of meat when I get one done perfectly. I have like 3 or 4 q-views of these already up here. I ddid one today for Fathers day. A bit too much cure, and a bit too much smoke. I seem to have started acting like my Mom, she loved smoked foods but she liked 'em lightly smoked not harsh.
Well lets start this.
This is what I am starting with,
Just a hunk a pork chops. But let me 'splain some things. Make sure and either cut or crack the vertabra joints before you do anything else.
Also notice I removed the thin bone pieces attached to each vertabra off the top. This make slicing individual chops much easier and impresses folks with their size.
See how clean all that meat now looks with that waste bone removed. A this point you can truss the meat or french the bones if you like also.
You build your brine, cool and add the cure, in go the chops. I'll list my pork brine below.
Two days and its out, washed dried and left uncovered in the reefer overnight. Note that deep red color and you'll be able to feel the former texture.
Then I learned for a friend here, ALL meat appreciates a little drying to bring up the peliclle. Dried about an hour. And I had pulled it from the reefer about 2 hours before cooking.
Meat in the smoker at 275 degrees, vents closed.
I loaded and lite the Aux. Pellet smoker (From Todd and Rhonda).
Approx 60 mins in, regulate the vent, reduce the box temp to 220, insert probe & add the pellet tray. Meat was about 80 IT, perfect.
Three hours into the smoke.
Its looking Happy Happy!
About 6 hours in at 143 IT, a bit too much smoke, was hickory and apple. AND a little hickory goes a long way!
Allow to rest I try to rest till a 10 degree temp drop. BTW it traveled after being pulled at 143 to 147 before cooling.
And Woot there it is............
I am sorry, I turned my back and it started evaporating.
Great meal, delicious, juicy seasoned perfectly, just a bit too much cure and smoke, but no one complained.
BTW this is why I smoked (like I needed a reason!)
My Pop, a 92 year old WWII Veteran. And I do appreciate every day. But I won't get mushie.
Well lets start this.
This is what I am starting with,
Just a hunk a pork chops. But let me 'splain some things. Make sure and either cut or crack the vertabra joints before you do anything else.
Also notice I removed the thin bone pieces attached to each vertabra off the top. This make slicing individual chops much easier and impresses folks with their size.
See how clean all that meat now looks with that waste bone removed. A this point you can truss the meat or french the bones if you like also.
You build your brine, cool and add the cure, in go the chops. I'll list my pork brine below.
Two days and its out, washed dried and left uncovered in the reefer overnight. Note that deep red color and you'll be able to feel the former texture.
Then I learned for a friend here, ALL meat appreciates a little drying to bring up the peliclle. Dried about an hour. And I had pulled it from the reefer about 2 hours before cooking.
Meat in the smoker at 275 degrees, vents closed.
I loaded and lite the Aux. Pellet smoker (From Todd and Rhonda).
Approx 60 mins in, regulate the vent, reduce the box temp to 220, insert probe & add the pellet tray. Meat was about 80 IT, perfect.
Three hours into the smoke.
Its looking Happy Happy!
About 6 hours in at 143 IT, a bit too much smoke, was hickory and apple. AND a little hickory goes a long way!
Allow to rest I try to rest till a 10 degree temp drop. BTW it traveled after being pulled at 143 to 147 before cooling.
And Woot there it is............
I am sorry, I turned my back and it started evaporating.
Great meal, delicious, juicy seasoned perfectly, just a bit too much cure and smoke, but no one complained.
BTW this is why I smoked (like I needed a reason!)
My Pop, a 92 year old WWII Veteran. And I do appreciate every day. But I won't get mushie.