new to smoking

[karen bauder]

Hi, we got a smoker for ourselves as a Christmas present.  I have had pork chops in brine for 24 hours.  Should I wrap them in bacon to aid in juiciness?  Do they cook for 3 hours at 200 ish degrees?  Thanks for your help!

 

[so ms smoker]

  With that long of a brine, you may not need the bacon. However, everything is better with bacon!  Try smoking at 225-240. The time will depend on the thickness of the chops. But smoke to temp rather than time. Take them to about 165 IT. Even brined pork will be dry if over cooked.

  Please update your profile with your location. It helps us to help you. Also, take Jeff's 5 day e-course. It is great for learning the basics.

  Mike

 

[s2k9k]

Hi Karen! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Here's a link to Jeff's Free 5 day E-course  that Mike mentioned, it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!