Cured, Smoked Chops

[irishteabear]

As I was getting the loin in the cure today I sliced some for chops for dinner tonight. I wanted to see if I could duplicate the smoked pork chops you buy at the store for an arm and a leg. I used the correct amount of TQ, rubbed it in and put them in a zipper bag. In the fridge it goes for a couple of hours.



Rinsed them off, blotted them dry and let them sit while the smoker heated up. Smoked them for 3 hrs at about 230-250 using oak. I'm using the brinkmann as a wood burner today in case I get a New Braunfels Bandera. It was interesting to see what happens when. I definitely need more practice and luckily it will be sunny and dry all week.

They were gone in a flash.

It is close to what I'm looking for but not quite. I will definitely be doing these again.

 

[pineywoods]

Looks good nice job

 

[beer-b-q]

Those sure look good Dawn...

 

[cajunsmoke13]

Nice job Dawn....looks great.

 

[forluvofsmoke]

Mmmm--mmmm--mmmm! Those remind me of the cold smoked & seared chops I've done...smoking the cured chops sounds really great! I gotta get some more TQ!!!

Nice smoke, Dawn!

Eric

 

[mikey]

Glad to hear the brood approved! No left overs is a good thing

 

[bassman]

Great looking chops, Dawn! I'll have to try that one.

 

[alx]

WOW.I need to try this.Thanks for your recipe.Looks great.

 

[mballi3011]

Those look great dawn. What did they taste like ham or what? But good job

 

[irishteabear]

They might have a slight taste of ham to them, it's really hard to describe. I believe that Smithfield is the company that sells the smoked pork chops that I love.