First big smoke results

[Robert H]

Here is a partial result of my smoke from yesterday.The smoker was pretty full and have to say it was a success so far.I decided to do the backbacon bone in and cut into thick chops cutting between ribs.Not for sammies like this, but will be good poached or cooking in some kraut.Will be giving a lot away for stocking stuffers for my kids and a few friends.The hocks are for baked beans or bean soup.I also did two bellies but have not sliced yet as I like them to sit a few days.
The back chops are nice and juicy because of the bone and also because of the fat.All the pork came from a local abbatoir and they are well known around my area for superior pork.
I did have to pull at different times as all items were different thicknesses so it was a lot of work monitoring temps.
Im pretty happy with results and will report on the bellies later.
Thanks to SMF...Pop for the brine and other fridge builders who's threads inspired me.

 

[SmokinAl]

Well what ever your doing it sure looks like it's working well.
Those chops look fantastic!
Al

 

[jcam222]

Man those smoked chops are money!! Very nice. Gonna be some happy people that get those.

 

[pushok2018]

The chops look very nice!How long did you brine them?

 

[smokerjim]

looks great, nice job!!

 

[olecrosseyes]

Kudo's on the slicing skills! I would have thought that you have a bandsaw!!

 

[pc farmer]

I love bone in smoked chops

 

[Robert H]

I had the chine bone cut off at the abbatoir to make slicing easier.I took the tenderloin out and then cut into thirds by slicing between ribs and used a small meat saw to get through any bone.I sliced the chops in the same manner.I used my cleaver and handsaw when needed.
The loin sections were in the brine for two weeks and were pumped as full as I could get them before submerging in brine bucket.