Bacon makes everything better...

[feedingacrowd]

Thought I'd try partially smoking some Iowa chops and finishing them up later - stuffed and bacon wrapped the second time. Worked great, my five guys all loved them. They stayed moist. Definitely will repeat.

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• feedingacrowd
• Oct 8, 2015

 

[GaryHibbert]

Tell us more.....

Gary

 

[feedingacrowd]

I was supposed to have company for supper and since I'm new at this and still figuring out my relationship with this smoker, I didn't want to try and time it right for company.
I smoked thick cut boneless chops for around an hour using applewood. I pulled them off and stuck them in the fridge. I stuffed and bacon wrapped them and put them back in for about another hour or so before serving. They stayed moist, which I was a little concerned about. I did make sure my stuffing was moist (I ised Olive Garden croutons crunched up, chopped onion, melted butter and water) and I'm sure the bacon helped.
My company cancelled but my five guys made sure there weren't leftovers. :)

 

[b-one]

You had me at bacon! Those look tasty!

 

[SmokyMose]

Those do sound good, feedingacroud, but I'm afraid I have to ask. What's an Iowa chop?

 

[dirtsailor2003]

Did you hot smoke them it cold smoke them prior to putting them in the fridge? If you hot smoked them, did you take them to an IT of 145 (assuming an Iowa chop is pork)

It is not recommended to partially cook then stop cooking and start again. You need to cold smoke keeping the food and your out temp below 40f. Or hot smoke to the USDA recommended temp. Which for pork is 145f, chicken 165f.

 

[feedingacrowd]

Well, as far as I have ever known, it's a very thick cut, boneless pork chop. Which makes them great to smoke. I only buy whole loins and cut them into chops of all thicknesses. plus there are usually "pieces" that are good for stew meat or whatever.

 

[GaryHibbert]

Looks like those chops turned out great.  Well done.

Gary

 

[feedingacrowd]

I did hot smoke to an IT of 140 the first time. Then right to the fridge. No cooling time. I have found this to help hold the moisture to when reheating later.

 

[dirtsailor2003]

I did hot smoke to an IT of 140 the first time. Then right to the fridge. No cooling time. I have found this to help hold the moisture to when reheating later.

Food safety wise, not proper. If hot smoking you need to take the meat to the full temp recommended by the USDA, which for pork is 145.

I reheat pork all the time and have never had an issue with it being moist after being taken to the proper temp.

You may have had success, all It takes is one sick friend though to end it. Here on SMF safety is number one, so the recommendation is to follow the USDA guidelines.

 

[feedingacrowd]

Sorry, meant at 145. And when I finished I also temped to 145.
I always temp my meat properly.