Smoked Pork Chops
- Thread starter clarkman
- Start date
SilverFly
Legend
Dunno if this qualifies as legit "smoked" but I've been doing some grilling on the Weber using a mix of charcoal and hazelnut wood.
Did a couple pork tenderloins that came out good. Hazelnut has a distinct flavor vaguely reminiscent of cherry, but not quite as aromatic, or intense like mesquite. Really a nice balance that works partcularly well with pork, but also beef and chicken. Actually albacore too.
Did a couple pork tenderloins that came out good. Hazelnut has a distinct flavor vaguely reminiscent of cherry, but not quite as aromatic, or intense like mesquite. Really a nice balance that works partcularly well with pork, but also beef and chicken. Actually albacore too.
That's precisely the idea.....lol
Yard Sale
Life of the Party
Smoking is such a process that it would have to be for a group. Somebody needs to invent the air fryer of the smoking world...
Swine and smoke...
Always a good thing
Dry rub, spray with apple juuce while smoking,
Wood is your choice, i like fruit woods
Smoke till just barely done, no longer, use a temp probe
Sauce on the side, BBQ beans and cornbread.
Use thick cut chops, thin cut dry out during smoking.
Beer
I used to let things cool a bit, sauce lightly and then vacuum seal for later.
Sauce absorbed into the pig parts, nice and moist when reheated.
Always a good thing
Dry rub, spray with apple juuce while smoking,
Wood is your choice, i like fruit woods
Smoke till just barely done, no longer, use a temp probe
Sauce on the side, BBQ beans and cornbread.
Use thick cut chops, thin cut dry out during smoking.
Beer
I used to let things cool a bit, sauce lightly and then vacuum seal for later.
Sauce absorbed into the pig parts, nice and moist when reheated.
whoa, thanks!
what would be classified as "barely done"?
ever do a [wet] brine prior to smoking?
I don't wet brine, but some do.
I will do the rub, the refrigerate overnight, then let sit out for a few hours before smoking.
Barely done is right at 140⁰.
145⁰ is considered the USDA safe temp, but the temp rises while sitting, and if you are reheating, in most cases you will reheat above that temp anyways...by the time you sauce and vacuum seal it'll be abovec145⁰.
Chops don't have a lot of fat, so they will dry out easily if overcooked.
I tend to baste liberally, 4 or 5 times, that is more than typical.
I use the same program for ribs...
I will do the rub, the refrigerate overnight, then let sit out for a few hours before smoking.
Barely done is right at 140⁰.
145⁰ is considered the USDA safe temp, but the temp rises while sitting, and if you are reheating, in most cases you will reheat above that temp anyways...by the time you sauce and vacuum seal it'll be abovec145⁰.
Chops don't have a lot of fat, so they will dry out easily if overcooked.
I tend to baste liberally, 4 or 5 times, that is more than typical.
I use the same program for ribs...
Last edited:
SilverFly
Legend
Stop by if you're in the hood. I gots plenty.
Should mention...
Rib Chops vs. Loin chops
Rib chops have more intermuscular fat, are more expensive, and typically are a bone in cut when purchased.
Loin chops are usually boneless, leaner, and require more careful cooking.
For smoking, thick cut loin chops from Costco are fine, as long as you are careful.
A nice rib chop with a fat cap on lthe side is a fine cut, but can get spendy when doing large quantities of smoking, which is how its usually done.
Rib Chops vs. Loin chops
Rib chops have more intermuscular fat, are more expensive, and typically are a bone in cut when purchased.
Loin chops are usually boneless, leaner, and require more careful cooking.
For smoking, thick cut loin chops from Costco are fine, as long as you are careful.
A nice rib chop with a fat cap on lthe side is a fine cut, but can get spendy when doing large quantities of smoking, which is how its usually done.
