Smoked Thick Loin Chops

Discussion in 'Pork' started by irishteabear, May 15, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Did these Sunday in my Bradley while I was smoking the ribs, using charcoal, hickory and apple. Temps avereaged between 230 -240. The rub was Penzeys Trinidad Lemon-Garlic Marinade. The spray was a mix of apple juice and Capt Morgan. [​IMG]


    They averaged 1 1/2" thick. After rotating the trays.


    The lone survivor. [​IMG]


    Sliced.


    They were a little drier than what I liked. I have no idea how long they took because I wasn't paying close attention to them. [​IMG]
     
  2. morkdach

    morkdach Master of the Pit OTBS Member

    sawheeeeaaaaaaatttttttttttttt thanks for the qview them look great just add a little gravey and all will be well
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look good nice job
     
  4. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Loin chops YUM droooool!
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yummo they look great Dawn.
     
  6. teacup13

    teacup13 Master of the Pit OTBS Member

    very tasty looking indeed...

    for a thick chop like that, i would insert a digi therm..that way they will always be juicy
     
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Ohh, those look so good
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I was down to one digital and was using that in my other smoker.
     

Share This Page