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bone in chops
Yes, I've checked it and my probes in both. Odd for the temp to jump like it did in the chop? First time for smoking chops for me, so didn't really know what to expect, but I did know that it couldn't be that hot, that soon.- newsmokerky
- Post #30
- Forum: Pork
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Recommended Food Saver Models
camofire.com has daily specials. they buy sellouts of everything from hunting blinds and clothes, to bow, optics, clothing, etc. They run specials daily, anywhere from 10-20 items. Changes everyday. Items run anywhere from 30% to as much as 80% off. I buy a lot of items from them.- newsmokerky
- Post #12
- Forum: Slicers, Grinders, Tools, Equipment
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Recommended Food Saver Models
Check camofire.com daily. I picked up a foodsaver vac seal with starter kit for $34.99. 5 year warranty on that model.- newsmokerky
- Post #10
- Forum: Slicers, Grinders, Tools, Equipment
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bone in chops
Observations/questions. This is the first item I have smoked where my meat probe was too large to completely insert into the meat(let's stay classy here, lol). I used the maverick because the probe is smaller. There was about 1.5" of probe exposed outside the chop. About 45 minutes in, it...- newsmokerky
- Post #26
- Forum: Pork
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bone in chops
Turned out very good. Wife gave it thumbs up. Sort of winged it on reverse sear. When chops hit 135 IT, I pulled and covered. Got skillet very hot. Put chops in and added half stick of butter. Moved chops around to let butter in. After 60 seconds, flipped chops and spooned butter for about...- newsmokerky
- Post #23
- Forum: Pork
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bone in chops
More uniform thickness than I thought. Just put probe in one. Rubbed with Stubbs. It’s not as high in salt and it is sea salt. Interesting. 35 degrees here. Used a 3 oz chunk of hickory. At 225 it took 18 minutes to get first whisp of smoke.- newsmokerky
- Post #20
- Forum: Pork
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bone in chops
2 hours at most to reach 145? I'll have a probe in the thickest, and I guess the thinnest one.- newsmokerky
- Post #16
- Forum: Pork
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bone in chops
About 50 oz of apple juice, and just a few shakes of kosher salt. Probably under 1/2 TSP.- newsmokerky
- Post #10
- Forum: Pork
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bone in chops
okie. get out of brine, rinse, and pat dry tomorrow afternoon. Rub with Stubbs, and smoke. 225 to hot for lean meat like chops?- newsmokerky
- Post #6
- Forum: Pork
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bone in chops
Well, poop. Based on feedback elsewhere, I've got them brining in apple juice and kosher salt? Bad idea?- newsmokerky
- Post #4
- Forum: Pork
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bone in chops
I've got some 3/4"-1" chops thawing to smoke tomorrow afternoon. First time. Should I brine over night?- newsmokerky
- Thread
- Replies: 29
- Forum: Pork
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bacon?
How long will this bacon last in a sealed container in the fridge?- newsmokerky
- Post #74
- Forum: Pork
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Thank you to all
I lucked up and found this site 4 years ago, when I did a google search on smoking a boston butt. I had never smoked anything, and finally decided to give my Brinkman propane smoker a try that I'd never used. You guys jumped right in and guided me through it, and several other smokes since...- newsmokerky
- Thread
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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bacon?
Could taste some hickory, which is not a bad thing. But takes away from the apple wood. Next time, I will be sure to have clean alum foil in smoker. That’s where the hickory came from. But, it was a very successful bacon run.- newsmokerky
- Post #70
- Forum: Pork
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bacon?
Holy cow this is great! Disco, you’re da man! Sliced thick but turned out great. Like the thick bacon Arby’s has on sammiches. The brown sugar in cure mixed with the smoke is tremendous- newsmokerky
- Post #69
- Forum: Pork
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bacon?
Prolly sliced a little to thick but tough free hand. Looks great. Fry test coming up.- newsmokerky
- Post #68
- Forum: Pork
