bone in chops

[newsmokerky]

I've got some 3/4"-1" chops thawing to smoke tomorrow afternoon. First time. Should I brine over night?

 

[gmc2003]

I don't brine chops, just make sure you don't overcook them. Pull them around 140 and let the carry-over bring them up to 145*

Chris

 

[chopsaw]

I coat mine with Montreal Steak and hold under vacuum for a couple of hours . Just watch them , they cook fast .

 

[newsmokerky]

Well, poop. Based on feedback elsewhere, I've got them brining in apple juice and kosher salt? Bad idea?

 

[chopsaw]

Well, poop. Based on feedback elsewhere, I've got them brining in apple juice and kosher salt? Bad idea?

Not at all . Gonna be good .

 

[newsmokerky]

okie. get out of brine, rinse, and pat dry tomorrow afternoon. Rub with Stubbs, and smoke. 225 to hot for lean meat like chops?

 

[gmc2003]

Nope, just keep an eye on the temps. There are many ways to skin a cat.

Chris

 

[gmc2003]

225* is fine. I wouldn't go any lower.

Chris

 

[chopsaw]

Just watch the salt and the sugar if you are going to rub . Just know how much salt / sugar in the brine , and how much in the rub . If I salt brine I don't add salt with a rub .

 

[newsmokerky]

About 50 oz of apple juice, and just a few shakes of kosher salt. Probably under 1/2 TSP.

 

[chew2475]

I've got some 3/4"-1" chops thawing to smoke tomorrow afternoon. First time. Should I brine over night?

I usually do a brine that consists of about 8 cups water and 1/4 cup kosher salt and a 1/4 cup brown sugar. However I leave mine in for about 4 hours or so. They have always come out juicy and tender.

 

[chopsaw]

About 50 oz of apple juice, and just a few shakes of kosher salt. Probably under 1/2 TSP.

The salt is what makes the brine work . 50 oz ,,, a little less than a 1/2 gallon ? Your salt is low .
I use Pop's brine . 1/2 cup salt , 1/2 cup brown sugar and white sugar to a gallon of water

 

[newsmokerky]

I’ll add some salt then. Brine all night.

 

[chopsaw]

I’ll add some salt then.

Do the math based on post 11 and 12 to go with the amount of liquid you have .

 

[newsmokerky]

I added about 2 TBS of kosher salt

 

[newsmokerky]

2 hours at most to reach 145? I'll have a probe in the thickest, and I guess the thinnest one.

 

[SecondHandSmoker]

2 hours at most to reach 145? I'll have a probe in the thickest, and I guess the thinnest one.

Yep, about 2 hours.
A probe in each chop sounds perfect.

 

[chilerelleno]

Brine? I do and would recommend.
You're good to go with apple juice and salt.
* I agree, watch the salt in any seasonings if adding rub after brining.

225° is fine, but yeah, watch them close.
3/4"-1" thick chops will reach IT fast, I'd say less than two hours.
I'd not take them all the way to 145°, I'd pull at 142° and let them carry over.

But I much prefer to smoke to 130° and then give each side a quick sear.

 

[newsmokerky]

Brine? I do and would recommend.
You're good to go with apple juice and salt.
* I agree, watch the salt in any seasonings if adding rub after brining.

225° is fine, but yeah, watch them close.
3/4"-1" thick chops will reach IT fast, I'd say less than two hours.
I'd not take them all the way to 145°, I'd pull at 142° and let them carry over.

But I much prefer to smoke to 130° and then give each side a quick sear.

Hmm, reverse sear. Maybe. Thanks for the idea.

 

[newsmokerky]

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.