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has anyone

post #1 of 9
Thread Starter 
smoked pork chops? i want to try them they are not very thick i was thinking 1 hr unrapped and 1 hr wrapped what do you guys think? oh by the way i did ribs for the first time sunday they were perfect i have Qview i will put it on this week thanks for the advise
post #2 of 9
you mite even want to cure em for a give em that pink color.........

i think it was cowgirl who has apost on that round here somewhere.........

post #3 of 9
Yep. I smoke em. And they are GOOD!
What you do is up to you, here is what I do -
Plain with a bit of rub. I smoke to temp. Buy some thicker boneless pork chops. Make sure they are room temp before smoking and your smoker is up to temp. Smoke at 225°-250°. I use hickory and apple mixed. I insert a thermo probe horizontally into the edge one of the chops so the probe tip is in the center of the chop. Smoke to 150° and pull them. No wrapping.
I do a bunch and vac seal/freeze what is leftover. They are real tasty later.
post #4 of 9
Thread Starter 
ok thank you i will try that
post #5 of 9
Thread Starter 
thank you too walking
post #6 of 9
another thing you could try is to get a whole pork loin from costco or sams. Then you could either cut it to the desired thickness that way or just do the whole thing in one go and cut it later. Either way you do it, they keep for ever in the freezer and make awesome left overs.
post #7 of 9
I always brine my pork chops. But I always use chops at least 1" or more. They always come out juicey.
post #8 of 9
I brine mine too.
I like to start with a mixture of 8 cups of water, 1/2 cup of sugar and 1/4 cup of kosher salt.....then spices.
Garlic, redpepper flakes and black pepper corns are some of my
Good luck with your smoke and let us know what you come up with.PDT_Armataz_01_34.gif
post #9 of 9
Thanks guys and gals. I have been wondering about this myself.
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