Sunday's smoked stuffed pork chops

Discussion in 'Pork' started by skully67, Jun 21, 2014.

  1. skully67

    skully67 Fire Starter


    Working today for tomorrows Sunday dinner.

    I decided to prepare some thick cut stuffed pork chops. Grabbed 8 chops from the butcher

    at $3.48/lb and they are really fresh and screaming to be smoked.

    Decided to brine these chops for 24 hours.

    Brine Recipe

    1/2 gallon water

    1/2 gallon apple cider

    1/3 cup canning salt

    1 tsp fresh cracked black pepper

    1 tsp lemon juice

    Showing the thickness of the chops

    I am looking for some tips on 2 things, the stuffing and what pellets to use. I have Cherry and Mesquite pellets

    available and I am leaning towards using Cherry as I think the mesquite will be a bit over bearing.

    I'll keep this thread up to date as the cook proceeds....

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'd use cherry. In my opinion mesquite is too harsh for pork.

    Fennel, quinoa, corn, sautéed onions and bell pepper.
  3. skully67

    skully67 Fire Starter

    Just took the pork chops out of the brine after 12 hours in the fridge and the color is no longer pink. There is now some lighter color on the chops

    almost like what happens when you defrost chicken in a microwave and some of the meat gets white-ish

    I rubbed them with some Asian bbq rub and threw them in the fridge.

    is that small change in color anything to worry about? my first time using a brine so I was thinking that the brine made the color change.

  4. smokinadam

    smokinadam Smoking Fanatic

    It's probably the vinegar that's breaking down the pork and why the color change.

    Cherry pellets definitely.
  5. skully67

    skully67 Fire Starter

    Thank you!!

    Qview shortly
  6. brandon91

    brandon91 Meat Mopper

    Yep most likely the vinegar, when meat sits in an acidic liquid for extended periods of time it starts denaturing the proteins, sort of cooking with out heat, that's actually how ceviche is made. Looking forward to the Q-view, sounds good!
    Last edited: Jun 22, 2014
  7. skully67

    skully67 Fire Starter

    Brined, Rubbed with Asian BBQ and now on for the TBS at 250deg. Figuring it will take about 1 hour 40 mins to get up to 147deg.

    I'll pull them off at that temp and rest them for 30 mins.

    TC heat treated and than inserted into largest chop.

    More to come in a few hours.
  8. skully67

    skully67 Fire Starter

    Here is the end result...

    Added the beans on the grill with about an hour to go in the smoke.

    Temps remained pretty consistent 220 being the low end and 280 being the high end. Not sure but the Traeger is a bit up and down lately. May need to look into it a bit more

    Anyway the Qview

    Pulled the chops at 150deg. took 2 hours to get to that IT

    4 chops for the leftover shelf

    The end result. No sauce just the brine and an Asian BBQ rub

    Thanks for watching!!

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