has anyone

got smoke

Meat Mopper

Original poster

Nov 7, 2007

217

10

watertown wisconsin

• Jan 7, 2008

• #1

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

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Jan 7, 2008

• #2

you mite even want to cure em for a bit........to give em that pink color.........

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


d88de

 

peculiarmike

Master of the Pit

OTBS Member

Jun 29, 2006

1,564

14

Peculiar, MO

• Jan 7, 2008

• #3

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.

 

got smoke

Meat Mopper

Original poster

Thread starter

Nov 7, 2007

217

10

watertown wisconsin

• Jan 7, 2008

• #4

ok thank you i will try that

 

got smoke

Meat Mopper

Original poster

Thread starter

Nov 7, 2007

217

10

watertown wisconsin

• Jan 7, 2008

• #5

thank you too walking

 

brennan

Smoking Fanatic

OTBS Member

Jul 2, 2007

497

10

Lakewood, CO

• Jan 7, 2008

• #6

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.

 

smokin for life

Smoking Fanatic

OTBS Member

Apr 21, 2007

985

10

Phila.

• Jan 7, 2008

• #7

I always brine my pork chops. But I always use chops at least 1" or more. They always come out juicey.

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Jan 7, 2008

• #8

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 favorites.

Good luck with your smoke and let us know what you come up with.

 

cman95

Master of the Pit

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• Jan 8, 2008

• #9

Thanks guys and gals. I have been wondering about this myself.