How long for chops?

Discussion in 'Pork' started by rattlin_ram, Mar 13, 2009.

  1. rattlin_ram

    rattlin_ram Fire Starter

    Just wondering how long a 3/4" or 1" pork chop would take to smoke? I've always done loins, roasts, atb's, ribs, etc... but I have some chops and pork steaks I may try this weekend... wondering when I need to fire up the smoker...

  2. fire it up

    fire it up Smoking Guru OTBS Member

    I'm sure more people will be a long to help you with approximate cooking times for a smoker, but I wouldn't imagine a 3/4 inch chop would take very long. Maybe an hour?
    Did you know that as long as youknow the pig, where it came from and good fresh conditions a lot of people actually have chops done medium-rare. Not that I ever would do that because it is beat into your head as a child that any undercooked pork will make you sick, but a lot of the raw pork making people sick came before the days when there were health regulations in place. Fancy pants places in NYC will sometimes serve them that way, but like I said-it must be a clean pig freshly cut.
    Sort of like fish, some people will only order a salmon filet medium-rare.
    Just always make sure not to hang out in the danger zone between 41-140, though some argue it is 40-141 but hey, 1 degree...
    Sorry I couldn't really help much, hope I was at least a little informative to someone today.
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    I agree with Fire It Up... maybe an hour. It really depends on how thick they are and what kind of smoker you are using.

    Here's the last batch I did...

    They took maybe 1hr and 30 to 45 minutes, but they were stuffed. Also did them on my smokes fairly hot.

    Good luck with your chops, hope you post pictures for us. :)
  4. rattlin_ram

    rattlin_ram Fire Starter

    We get pork from local hog farmers. Last 1/4 we bought came from a guy up the road that has a confinement. I only take my loins and roasts to 145-150 before I remove them and wrap em up in foil and let 'em sit. And once in a while a nice thick chop will be a bit pink off my grill. I don't mind them medium a bit... And have never gotten sick off of them. But usually when I cook for others I make sure juices are nice and clear before I pull anything off.

    I kinda figured about an hour but wasn't sure... thanks!

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