Tri Tip And Pork Bacon Chops In The Cabinet Smoker (Pics)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tx smoker

Legendary Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Apr 14, 2013
9,954
14,546
Lago Vista, Texas
Well ladies and gentlemen, this is my third and possibly final cook on the cabinet smoker. The concept is sound but there are some fundamental flaws in execution that I have learned while playing with this. I have one more thing to try and if it doesn't work, this will go from a cabinet smoker to scrap metal and I build a new one with a whole different set of parameters. Last weekend under some less-than-ideal conditions I smoked a tri tip and some massive pork bacon chops. The chops along with several other items were a gifts from Joe at CPB for me to sample. They are going to start offering a line of pork through their online store and he asked for my feedback. Thought I'd take a different approach and do this cook really low and really slow. Had the smoker running right at 210 the whole time. Started with mesquite then switched over to cherry for some unexplained reason. Don't know why I did it but the flavor was phenomenal.

The bacon chops. Never seen these or heard of them before
20220108_130017_Fotogenic.jpg


The CPB tri tip. Went back a few years and used Montreal Steak seasoning this time. Been mixing up the spices recently for some variety
20220108_130610_Fotogenic.jpg


Chops seasoned with the Mexican spice mix I put together a few months ago. These will be utilized in a full blown Mexican dinner the next night
20220108_130618_Fotogenic.jpg


Roast and chops onto the smoker
20220108_131825_Fotogenic.jpg


Cut up a nice salad
20220108_164356_Fotogenic.jpg


It's getting dark and these are not the best progress pics I've ever taken.
20220108_175002_Fotogenic.jpg

20220108_175015_Fotogenic.jpg


Tri tip done and into the house. Pulled it at 128. With the low temps I was running there was very little carry over
20220108_175223 (1)_Fotogenic.jpg


Chops for tomorrow night's dinner
20220108_182642 (1)_Fotogenic.jpg


Slice the roast. Oh baby!!
20220108_175420_Fotogenic.jpg


Close up. Nailed this thing. Beautiful edge to edge pink in the true fashion of Bearcarver Bearcarver
20220108_175425 (1)_Fotogenic.jpg


Plated with the salad and a loaded baked potato. This was the first of 3 trips to the kitchen to reload.
20220108_180031_Fotogenic.jpg


This was another lazy man's dinner. My time was mostly spent trying to figure out the issues with the smoker, which I did. I have the green light from Tracy to order the steel for the next one but have one more modification I want to try on this one first. I actually did place the order for the steel yesterday then called and asked them to hold off cutting stuff for a couple days. As far as the meal goes, it was outstanding. I'd say the best tri tip I've ever done. It was succulent, tender enough to cut with a plastic soup spoon, and flavor that was out of this world. Love that ultra low and slow approach!! We love a good salad around here and ya just can't go wrong with a loaded tater. Simple, basic, to-the-point, but all in all a very good meal. Sliced the rest of the roast paper thin yesterday and did hot open faced sandwiches having sauteed the meat in beef gravy. Wow...those were really good also. Have enough left to do cheese "steak" sandwiches in the next couple days.

Well, thanks once again for dropping in and we'll see y'all soon....if I don't start the build on the new smoker. If that happens I'll be hit or miss in here for a couple weeks :emoji_wink: I'll try not to fall too fr behind again like I did last time though.

Robert
 
Last edited:
You nailed that tri tip Robert. Beautiful meal. And those chops look fantastic. Your beef rub is top notch I don't think I could do back to Montreal steak by itself!
 
Fantastic cook Robert! The pic of that tritip would be enough to keep from scraping that cabinet smoker I'd think. After all that work the smoker pretty much speaks for itself, it produces top notch smoked meat, doesn't get any better than that! RAY
 
  • Like
Reactions: SecondHandSmoker
That looks incredible, perfect TrTip! From those pictures Id say you have the smoker dialed in and it was anything but a lazy man's diner!

Out of curiosity, where did you get your Henckel slicing knife at? Ive been using a few Henckel knives for almost 20 years, have never owned a slicer and feels like its time. That being said, Ive read that Henckel quality has dropped significantly? I can start a thread to ask, didn't mean to divert your thread.
 
Nice cook there Robert, also wondering about the bacon chops . If they were cured or just the cut.

Now I am waiting for your full blown Mexican meal with the chops. As you know I like a good south of the border meal.

Hope the mods to the cabinet work out the way you want

David
 
Another Awesome Meal, Robert !!! Likes.
Got me Drooling again!!!
If your "Bacon Chops" are Cured Pork Chops, I've been eating them for 20 years, even before I had a smoker.
Those were one of the Reasons I bought a Smoker. There was one place near her that was making & selling them, but We called them "Cured & Smoked Pork Chops". They were too expensive, I had to make my own.
Even Mrs Bear loves them---And that is saying something!!!

Bear
 
You nailed that tri tip Robert. Beautiful meal. And those chops look fantastic. Your beef rub is top notch I don't think I could do back to Montreal steak by itself!

Thanks buddy. I appreciate it. I too really like my beef rub but didn't have any and didn't feel like making any. As noted, this was a lazy man's dinner :emoji_laughing:

After all that work the smoker pretty much speaks for itself, it produces top notch smoked meat, doesn't get any better than that!

Thank you my friend but the smoker is just not up to my original expectations when I started it. Maybe my expectations are too high but until it does what I want it to do, although an amazing learning experience, I consider it a failure.

Beautiful, as usual.

Thanks so much.

Robert
 
That TT looks cooked to perfection Robert! You would never know that your new smoker was running less than flawlessly, but it will be exciting to see what you repurpose it into.

Never heard of the bacon chops either, but I’m sure they will be awesome! Looking forward to that as well.
 
Heck of a nice job Robert! Let us know what you think about the bacon chops

Thanks Jake. The meal was very good and the chops, the way I cooked them the next day were off the charts.

Out of curiosity, where did you get your Henckel slicing knife at?

I bought a set from someplace I don't remember (Crate and Barrel??) that was greatly on sale recommended by a forum member. It had a few extra holes in the block that needed filling so I bought a few knives from Amazon. I believe the one pictured was one of the Amazon knives. I got it primarily for slicing brisket but have found it's great for a lot of things.

I can start a thread to ask, didn't mean to divert your thread.

Nope, no diverting of the thread. That's what a thread is for...share info, ask questions, and try to help other folks.

How was the pork slabs?

They were really, really good. A true Mexican flavor bomb!!

Robert
 
We’re they ”bacon chops” because of belly fat or were they cured? Asking for a friend…
If they were cured or just the cut.

I have absolutely no idea. I'd never seen them before or even heard of them. Based on the questions though I have an email in to Joe to find out. As soon as I hear back I'll let you know.

Now I am waiting for your full blown Mexican meal with the chops. As you know I like a good south of the border meal.

Sadly I took no pictures. Put the chops in a huge skillet with Ro Tel tomatoes with habaneros, a little veggie broth, some diced onion, garlic, and a hefty dose of my Mexican spice mix. Simmered very slowly for a few hours till super tender, sliced, and served with Mexican rice, refried beans, guac, and warm flour torts

Sure looks like you've got it dialed in from here !

Thanks but it's kinda hard to screw something up when cooking at 210 degrees and having a good remote thermometer :emoji_laughing:

Robert
 
  • Like
Reactions: 912smoker
We’re they ”bacon chops” because of belly fat or were they cured? Asking for a friend…
Nice cook there Robert, also wondering about the bacon chops . If they were cured or just the cut.
Never heard of the bacon chops either, but I’m sure they will be awesome! Looking forward to that as well.

This just in from Joe:

" The bacon chop is just a pork chop (pork ribeye) that has the belly still attached to the rib bone, so it’s got some real nice fat associated with it on there. Nothing has been cured or anything, so it’d just be the area from which they are cut/come from. "

Robert
 
If your "Bacon Chops" are Cured Pork Chops, I've been eating them for 20 years, even before I had a smoker.

Thanks so much Bear for the kind words and the like. These are not cured. See above for the reply I got from Joe at CPB regarding the chops.

Simply amazing TT Robert!

Thank you Steve. I was really happy with the way this one came out.

Robert
 
These will be utilized in a full blown Mexican dinner the next night
Ha Ha , had me all primed up , I was sitting back with a bucket of popcorn . Waiting for the show......Than


Sadly I took no pictures. Put the chops in a huge skillet with Ro Tel tomatoes with habaneros, a little veggie broth, some diced onion, garlic, and a hefty dose of my Mexican spice mix. Simmered very slowly for a few hours till super tender, sliced, and served with Mexican rice, refried beans, guac, and warm flour torts

Wow dropped me like a Hot Tamale....Just kidding . I know you are quite busy and have a life. Just me being an a$$.

David
 
Robert, not sure how I missed this, but that tri-tip looks exactly how we like our steak cooked. Way back in the day when I was a meat cutter, we got in boxes of whole pork loins with the tips still on them. We'd cut the tips off in a whole strip at about 2" from the eye and sell those as rib tips for seasoning, stewing, soups, etc. Usually ended up throwing them away because people wouldn't buy them, same as chicken wings back in the day. Later people discovered that they were good to BBQ and a cheaper alternative to spare ribs. This was all long before boneless pork loins and back ribs. Don't much ever see chops like that anymore and those look delicious...
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky