Need pork chop Advice

[lemans]

I have 6 1 inch chops sitting in a buttermilk brine with 1/4 of Jeff's rub mixed in.
We eat at 5. I was planning 250 for like 3 hrs until IT hits 145 and let it rest 30 mins
Will be using cherrywood and a apricot and agave glaze.
Any suggestions?

 

[GaryHibbert]

I have 6 1 inch chops sitting in a buttermilk brine with 1/4 of Jeff's rub mixed in.
We eat at 5. I was planning 250 for like 3 hrs until IT hits 145 and let it rest 30 mins
Will be using cherrywood and a apricot and agave glaze.
Any suggestions?

The last time I smoked pork chops (and the first time they cam out nice and juicy) I smoked them over cherry at 240* for 1 hr and 40 mins.

Pulled them at 140 and let them rest a bit.

Gary

 

[lemans]

Thanks Gary. I was starting to give up if anyone would reply to my post..
I will start them at 2 thank you

 

[mike5051]

How did they come out?  I have never done pork chops but it sounds like a great idea!

Mike

 

[lemans]

Omg they were juicy and tender . They only took 1 1/2 hours to reach 155. I pulled them off and wrapped them on a plate.
When I was ready to serve I mixed up 1/2 cup of peach preserves with tbs of wortershire sauce and I/4 cup agave with a squeeze of lemon in a put until it became happy. Them brushed it on each chop and browned them on the grill.
Everyone raved. You gotta try it

 

[floridasteve]

I'm going to try this, if I can find some nice thick chops. Most are really thin down here, not like we could get in the Midwest.

 

[lemans]

Here in jersey most chops are thin too
Just watch your IT. Once it starts moving it goes pretty fast

 

[tropics]

Sounds good were they bone in or boneless?

Richie

 

[lemans]

Bone in....