I want to smoke a couple of pork chops for Labor Day but I have some questions. These are big chops, at least 2 inches thick and 1.5 lb each. I thought I would smoke them at 225 degrees the same as a chuck roast. Do you think this would work OK? I will also be smoking a chuck roast and 3 racks of ribs at the same time. Would you put a rub on them? Do you think this would work with the other meats in the smoker? Would I need to wrap the chops same as the roast?
I smoke them in my Recteq all the time. Thick ones like yours. Hit them generously with one of my pork rubs. Then in the cooker at 235 until an IT of 145. Rest for about 10 minutes then enjoy. That’s it! No wrap, no sear.
Optional: glaze with bbq sauce for the last 15 minutes before pulling off the cooker.
Perfect every time.
Love smoked chops. I also add bbq sauce and raise the temp a little at the end to bake the sauce a bit. For me the key to pork chops is to not over cook.
This is it exactly. Pork chops can go from perfect to overcooked in an instant. Panhead John this is why I don’t sear them. I guess I’m doing them similar to a rack of ribs. Just not as long.
Thanks. You all have confirmed what I thought. Agree that you don't want to overcook. Given the size of these babies, I wonder if it will take as long as the ribs. I have limited experience with chucks but I know they take quite a while, 5-7 hours.
The pork chops absolutely will not take 5-7 hours. If they are 2 inches thick and you are smoking them to an internal temperature of 145F you are probably looking at 1 1/2 hours. Might be less, could be a little more. It's important to cook to internal temperature rather than cooking according to time.
Just a little hint here. Remember you’re cooking the ribs and chuckie low and slow for several hours to tenderize them, they’re tough cuts, the pork chops are not. You’re only cooking the chops to temp. and for some smoke. If I had to guess, I don’t think the chops would take more than an hour at most, especially if you sear them at the end.
Put them in a bag with Good Seasonings Italian mix. Use Olive oil, red wine vinegarette and water.
Brine overnight.
Take out just before putting on, and place them in a bag with Shake n Bake Pork Chop mix.
Put on the smoker until 145IT. Let rest and enjoy.
Just thinking about this post. It's 2:35 PM and I'm planning for 6:00 PM meal. So I am going to put the chops on about 4:00 PM based on your recommendations. I guess this means that the pork chops won't hit a stall?
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
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Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
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Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
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Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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Check out this video from Kenji. I have made this recipe twice, except I wet brined and rubbed with Memphis Dust. Painted with sauce during the sear. Comes out awesome.
When I want a different flavor profile for pork chops I’ll hit’em with some Simon & Garfunkel. What works great on that Thanksgiving turkey also does the trick for pork chops!
To follow up, the chops took less than an hour and a half to hit 145 degrees. I dry brined them overnight, added a rub and seared them when they came off the smoke. They were very tasty and moist though they could have used a bit more smoke.
The chuck on the other hand took about 7.5 hours to hit 200 degrees when wrapped at the 5.5 hour mark. Never had time to let it cool slow but it was still good.
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