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Cured, Smoked Chops

post #1 of 10
Thread Starter 
As I was getting the loin in the cure today I sliced some for chops for dinner tonight. I wanted to see if I could duplicate the smoked pork chops you buy at the store for an arm and a leg. I used the correct amount of TQ, rubbed it in and put them in a zipper bag. In the fridge it goes for a couple of hours.

Rinsed them off, blotted them dry and let them sit while the smoker heated up. Smoked them for 3 hrs at about 230-250 using oak. I'm using the brinkmann as a wood burner today in case I get a New Braunfels Bandera. It was interesting to see what happens when. I definitely need more practice and luckily it will be sunny and dry all week. icon_mrgreen.gif

They were gone in a flash. icon_mrgreen.gif It is close to what I'm looking for but not quite. I will definitely be doing these again.
post #2 of 10
Looks good nice job PDT_Armataz_01_37.gif
post #3 of 10
Those sure look good Dawn...PDT_Armataz_01_37.gif
post #4 of 10
Nice job Dawn....looks great.
post #5 of 10
Mmmm--mmmm--mmmm! Those remind me of the cold smoked & seared chops I've done...smoking the cured chops sounds really great! I gotta get some more TQ!!!

Nice smoke, Dawn!

post #6 of 10
Glad to hear the brood approved! No left overs is a good thingPDT_Armataz_01_34.gif
post #7 of 10
Great looking chops, Dawn! I'll have to try that one.
post #8 of 10
WOW.I need to try this.Thanks for your recipe.Looks great.
post #9 of 10
Those look great dawn. What did they taste like ham or what? But good job
post #10 of 10
Thread Starter 
They might have a slight taste of ham to them, it's really hard to describe. I believe that Smithfield is the company that sells the smoked pork chops that I love.
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