Smoked chops

[myownidaho]

I usually brine my pork chops but a recent thread made me want to try smoking without brining. You can't tell by the picture just how big these are but each one is over a pound. A little evoo rub, SP and a crust of Choricero chili powder. It took about an hour and 45 minutes to get to an internal temp of 155 on apple. A short rest and I sliced one up for dinner. Sides are sautéed sugar snap peas and oven baked Delicata squash fries.

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• myownidaho
• Mar 3, 2017

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• myownidaho
• Mar 3, 2017

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• myownidaho
• Mar 3, 2017

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• myownidaho
• Mar 3, 2017

I like the results. Not quite as juicy as a brined chop but I like the texture and the flavor didn't suffer. I'll brine the next ones with the same rub before smoking just to see if there's a distinct difference.

 

[dirtydonkey]

Looks delicious

 

[geezer]

Looks good! :grilling_smilie:

 

[gr0uch0]

I usually brine my pork chops but a recent thread made me want to try smoking without brining. You can't tell by the picture just how big these are but each one is over a pound. A little evoo rub, SP and a crust of Choricero chili powder. It took about an hour and 45 minutes to get to an internal temp of 155 on apple. A short rest and I sliced one up for dinner. Sides are sautéed sugar snap peas and oven baked Delicata squash fries.

IMG_2525.JPG

• myownidaho
• Mar 3, 2017

IMG_2526.JPG

• myownidaho
• Mar 3, 2017

IMG_2529.JPG

• myownidaho
• Mar 3, 2017

IMG_2531.JPG

• myownidaho
• Mar 3, 2017

I like the results. Not quite as juicy as a brined chop but I like the texture and the flavor didn't suffer. I'll brine the next ones with the same rub before smoking just to see if there's a distinct difference.

Don't know why I'd expect anything less, MOI, but great job nonetheless.  Couple of questions: 

1.  Were the chops already injected, or were they fresh?  Folks often get confused with this aspect, as fresh will take the brine, whereas those coming from mass production houses which have been injected won't.  Yours look quite fresh to me.

2.  Those that are you describe and picture are ripe for stuffing:  have you done this with these sized chops, what did you do, and what did you think?

Keep up the goodies, sir.  Point your direction!

 

[myownidaho]

Don't know why I'd expect anything less, MOI, but great job nonetheless.  Couple of questions: 

1.  Were the chops already injected, or were they fresh?  Folks often get confused with this aspect, as fresh will take the brine, whereas those coming from mass production houses which have been injected won't.  Yours look quite fresh to me.
2.  Those that are you describe and picture are ripe for stuffing:  have you done this with these sized chops, what did you do, and what did you think?

Keep up the goodies, sir.  Point your direction!

Thank you, sir! These are fresh chops. I go out of my way to buy meat with as little processing as possible. I am fortunate enough to have the ability to be picky.

As for stuffing, it's not something I find myself doing a lot of. You're right though, these beg to be stuffed with something good. Were I to do so, I would probably take some of my moose breakfast sausage and cut it with some bread crumbs, fresh herbs, and cheese. Hmmm...

 

[myownidaho]

Looks delicious

Looks good! :grilling_smilie:

Thank you, gentleman!

 

[gr0uch0]

Thank you, sir! These are fresh chops. I go out of my way to buy meat with as little processing as possible. I am fortunate enough to have the ability to be picky.

As for stuffing, it's not something I find myself doing a lot of. You're right though, these beg to be stuffed with something good. Were I to do so, I would probably take some of my moose breakfast sausage and cut it with some bread crumbs, fresh herbs, and cheese. Hmmm...

You're welcome, and your response is exactly as I thought:  brine the fresh, leave the others alone since it's a waste of time, money, and won't do any good.  PM me when you're on that moose sausage stuffing:  I want to take that ride!  Have a great weekend!

 

[SmokinAl]

Great job on the chops!

The meal looks fantastic!

Point!

Al

 

[myownidaho]

Thanks for the point, Al!

 

[gwirchak]

Looks real good

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