Best pork chops for smoking?

[dirtsailor2003]

Actually I have been having a difficultly finding good meat for smoking it is all to lean. Doesn't matter what store I go to. I think this country has taken the lean thing to an unhealthy level. At least for me.

Lean meats smoke great. Use lower pit temps to maximize the smoke. Smoked pork loin is fenatastic!

 

[smokin vegas]

They are but you really need to know what you are doing. I like meat with a little fat content but then I have no health problems. I only eat meat once twice a week then I eat what I want fatty or not. Rest of the week it is yogurt and fruits and vegetables. But I do love a good rib eye steak or roast

 

[husker3in4]

I bought a whole loin and cut it all up for chops. I cut them 1 to 1.5" thick. Put them in a brine recipe I found here and let it sit over night. I washed them off, put on some rub and put them into the smoker over cherry. The smoker was about 230 most of the smoke, but it only took about 50mins to hit 140. While the chops were juicy, they didnt have much smoke flavor. Im guessing they just werent in the smoker long enough. I have read where peoples chops take 1.5 to 3 hrs in their smoker to hit temp. What can I do to improve my smoke?

 

[motocrash]

What smoker are you using? Do you have a trustworthy CC therm?
At 230* they should have taken longer than 50 mins.

 

[husker3in4]

I am using a Brinkmann vertical water smoker (electric). I just added a thermometer to it and then tested it against my meat probe. While the thermometer is about 10 degrees higher than actual, it stayed around 240 (which is 230) the whole time. I also have a MES, maybe I will test it out in there too. It gets done and is tender, but isnt in there long enough to absorb much smoke or get any kind of crust.

 

[motocrash]

I asked because 2" thick bone in take ~3 hrs and get good smoke at the same temp in 14 WSM.

 

[Bearcarver]

Costco has large loins for $1.99/lb here in Houston. Bought two 24” cryopacked.

As to the comment on “marbling” in loin chops, never heard of that. Typical loin chops I have cooked for years don’t have fat marbled in the meat, only encapsulated.

Exactly.
I never saw a Pork Loin with Marbling.

Bear

 

[motocrash]

Exactly.
I never saw a Pork Loin with Marbling.

Bear

Me neither,boneless pork loin is for roasting...

 

[Bearcarver]

Me neither,boneless pork loin is for roasting...

Actually my favorite Pork Chop is when I Cure a whole Pork Loin & Smoke it. Then Slice it Thick, like a Pork Chop, instead of thin for Canadian Bacon.

Bear