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Cherry/Apple/Briq Chops in the Vault: qview

post #1 of 7
Thread Starter 
I can't remember ever doing straight smoked chops...cold smoked/seared has been my game for smaller cuts.

I figured if I can't remember doing them, either I never did, or it's been way too long, so here goes!

I had about 10lbs of assorted chops thawed out, and I rubbed the mixed chops with a Hot blend of mine, and the loin chops got hit with Weber's Kickin' Chicken grinder blend.

The hot rubbed assorted:

The Weber's Kickin' Chicken rubbed:

40 minutes into a wet 165* warm smoke:


Hot rubbed:

I cranked the chamber temp to 250* for the finish and they should be coming out soon.

Thanks for peekin' @ my chop burn!

Back with the finish ASAP!!!!

post #2 of 7
looks like your on the way to a great finish
post #3 of 7
My favorite!! Pork Chops!! Looking good my man. PDT_Armataz_01_34.gif
post #4 of 7
Their looking good so far. Please hurry I have to go to bed soon.
post #5 of 7
Thread Starter 

Finished, and DELICIOUS!!!!!!!!!!!!

Thanks fellas! Man, just like any other pork smoke I've done...great smoke reaction...smoke ring is 1/4 the depth of the meat, and stupendous flavor.

I was seriously considering doing the cold smoke and sear in the charcoal kettle tonight, but I had a change of heart at the last minute, and I'm glad I did!

I ran these for the 40 minutes @ ~165*, then almost 2 hours @ ~250*. I left water in the pan the whole time. Of course, probing for temps would be useless on this thin of a cut, so I went by texture...when they felt firm, I made a small slit in a few about 2/3 the depth and looked inside...clear fluids, pink outside and gray in the middle. PDT_Armataz_01_34.gif

BTW, my hot rub is just what it implies...TOOOOOOT---TOOOOOOOOOOOOT!!!

Hot rub on the left and Weber's on the right:

A cut loin chop which I just couldn't resist taking a pic of:

So, there's another after work dinner smoke idea gone to reality!

Later all!

post #6 of 7
Man those look good, certainly earned points
post #7 of 7
Those look awesome and < 3 hrs to cook -- thanks for sharing this!
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