chops

dmack

Smoke Blower

Original poster

Apr 25, 2008

127

10

Iowa

• Oct 3, 2009

• #1

I bought a bunch of pork chops. Had them cut little over an inch thick. How well do they smoke up. About how long do you think they would take?

dmack

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,165

14

South Jersey

• Oct 3, 2009

• #2

Running at 225-250 they should take you about 1.5hrs per pound, but as always go bu temp and not time.
160 though personally I like my chops a little less cooked. They are great in the smoker!

 

rikil

Newbie

May 23, 2008

26

10

• Oct 12, 2009

• #3

Don't chops tend to dry out?

I am going to smoke some chops this weekend, brine them first, but I am also concerned they might get too dry.

 

navyjeremy

Meat Mopper

Jun 27, 2008

216

10

Goose Creek, SC

• Oct 12, 2009

• #4

I did some the other night, smoked them at around 230-240 with salt, pepper, garlic powder and a dash of cayenne. Turned out so good that I went to the commissary today and bought six more. Right now they are in the fridge in apple juice, soy sauce and 6 crushed cloves of garlic.

 

rikil

Newbie

May 23, 2008

26

10

• Oct 12, 2009

• #5

So you just smoke them until they are about 150 or 160 inside and then they are done?

 

navyjeremy

Meat Mopper

Jun 27, 2008

216

10

Goose Creek, SC

• Oct 12, 2009

• #6

Yeah that is what I did with them the other night. If you have apple wood use that as it gives it a little bit of a sweet taste.

 

rikil

Newbie

May 23, 2008

26

10

• Oct 12, 2009

• #7

OK, thanks for the pointer. I don't have apple wood but do have some pecan wood I have been wanting to use. I think this will be a good time for it. I heard woods like hickory or mesquite are too strong for pork.