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smoked iowa chops ?

post #1 of 5
Thread Starter 
Does anyone have a rough idea on a timeline to smoke up some iowa chops. Using a smoky moutain and around 225 -250 temps going to shoot for.
post #2 of 5
I wouls say if they are about 3/4 or 1" thick. I would think about an hour to hour and a half. I would take them to maybe 145-150 or so but we like a little pink to ours.
post #3 of 5
Thread Starter 
Iowa chops are usualy 11/4 to 11/2 thick so maybe 2 to 21/2 hours.
post #4 of 5
For your temps, I would say 1.5 - 2 hrs. Planning on doing the same thing tomorrow with four monster chops. We cut our's like T-Bone's, ~ the same size as you described and that has been the cook time at 250. I like mine well done though.

Will be interesting in this weather!
Tracey
post #5 of 5
Sounds tasty, especially the T-Bone cut PDT_Armataz_01_34.gif
Though personally I like my loins, chops, whatever cooked to medium.
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