SmokinAl
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I was at Publix yesterday picking up a couple of bottles of wine for Judy & had to swing by the meat counter. Saw some pork chops & thought we haven't had these in a while, so I asked the butcher if he could cut me a couple of 1" thick bone in pork loin chops. Surprise to me the total bill was only $5.25. I need to buy these more often. I thought this would be a perfect day (it was nice & cool here) to put these on the smoker. And I thought I would smoke them to an IT of 125, and the SV them for 6 hours at 131. So here is how it went.
I put some of my pork rub on them & since it would be a short smoke I put them in the Smoke Vault.
I'm using hickory chunks & chips, this should be enough to last for an hour or so.
While it's smoking I'll get the SV ready.
They are just about ready, I'm pulling them out at 125, and it took about 1 hour & 15 minutes to get there.
Here they are out of the smoker.
Next into the vac bag.
And finally into the water at 131 degrees.
After 4 hours. We were hungry & I didn't want to wait the full 6 hours.
Out of the bag.
In the meantime Judy made some cous cous with peas & asparagus.
And it's dinner time!
Cut a little piece to give it a try!
The verdict is that it is just as tender & juicy as it looks & for the cost, this is going to be a regular on our weekly menu for sure. Although I think next time I'm going to shoot for 6 hours in the SV. It wasn't quite tender enough to cut with a fork & I had originally wanted to go 6 hours, but we were both getting hungry, so I cut it short to 4 hours.
Anyhow thanks for looking folks!
Al
I put some of my pork rub on them & since it would be a short smoke I put them in the Smoke Vault.
I'm using hickory chunks & chips, this should be enough to last for an hour or so.
While it's smoking I'll get the SV ready.
They are just about ready, I'm pulling them out at 125, and it took about 1 hour & 15 minutes to get there.
Here they are out of the smoker.
Next into the vac bag.
And finally into the water at 131 degrees.
After 4 hours. We were hungry & I didn't want to wait the full 6 hours.
Out of the bag.
In the meantime Judy made some cous cous with peas & asparagus.
And it's dinner time!
Cut a little piece to give it a try!
The verdict is that it is just as tender & juicy as it looks & for the cost, this is going to be a regular on our weekly menu for sure. Although I think next time I'm going to shoot for 6 hours in the SV. It wasn't quite tender enough to cut with a fork & I had originally wanted to go 6 hours, but we were both getting hungry, so I cut it short to 4 hours.
Anyhow thanks for looking folks!
Al