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The wife brought home 2 packs of chops cut about 3/4 inch thick. (todays special at 1.19/lb) She was wanting me to grill them bbq style with sauce but because of the thickness I thought they were prime candidates for the smoker. What y'all think?
As BAssman said..I have usually seen them smoked for flavor, then sold for grilling. I have never done 'em but- No reason ya COULDN'T smoke them, but due to lack of fat, you might consider a bacon wrap or a brine/cure.
Well they ended up being about an inch thick. Some nice looking chops but as you said not much fat. I put some rub on em and they're on now at 230. I'll smoke em for a while then throw em in the firebox to finish. (firebox has grill grates) Maybe brine next time when I have more time.
Well I have to say them's some mighty fine chops. They did get slightly dry but I foiled at 130 so i had the juices to baste then with after slicing. Being a simple man I had some tater wedges with mine but made some baked potatoes for the wife and daughter. Never did put them on the grill. just smoked to 160.
I bought a pack of 2" thick boneless pork chops and brined them for a few days. I ended up using my indoor smoker and used a combination of chips, hickory, oak and apple. I smoked them at 225-250 for two hours. My chips were really thick and over a pound. I placed the chops on the grill then closed the lid then cracked the smoker up until it was stable at 225-250. I don't know how I lived without my smoker before.