"Last Minute" Pork Chops W/ Q-View

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adiochiro3

Master of the Pit
Original poster
OTBS Member
Apr 19, 2010
2,088
42
Bay Area, CA
I had an unexpected day at home, and my wife asked me to grill some chops for dinner.  Being the BBQ man I am, I checked the clock and did the math: just enough time to smoke 'em up for a fashionably late dinner.
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  Had she asked any later, I would have been stuck at the grill wondering why she hadn't asked earlier.

I sprang into action and got the smoker fired up, dusted the chops with salt, pepper and dark brown sugar.

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Got the smoker stabilized at 244* and smoked with plum wood.  2.5 hours later we hit the magic 165* IT:

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Great color and aroma.  The wife really likes how those smells fill the kitchen and dining area!  Plated them up with rice and my wife's hot homemade apple sauce!

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The money shot...

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Moist, juicy, and tender -- with a light smoke ring.  Normally, I would smoke these lower and slower for better smoke penetration, but the wife's gotta give a guy some lead time!!!!  All in all, the meal was really great.  Thanks for looking!

Cheers!
 
Awesome Plate there James !!!   Looks nice & Chooooosy!

And nice BearView too!!!

I guess with the new USDA suggestions, you could have taken them to 145˚, instead of 165˚, just like your BBB.

I think I'm gonna start using 150˚ as my target (5˚ error leeway).

Bear
 
Awesome Plate there James !!!   Looks nice & Chooooosy!

And nice BearView too!!!

I guess with the new USDA suggestions, you could have taken them to 145˚, instead of 165˚, just like your BBB.

I think I'm gonna start using 150˚ as my target (5˚ error leeway).

Bear
I hear ya, Bear, but I think pork is great at 165* if cooked correctly, so I think I'll stick with the old rules myself.  A while back I ordered a pork chop at a restaurant and the waiter asked, "how would I like that cooked?"  I replied, "Completely!"  Then he went into the changes & how it's safe now, etc., etc.  I reiterated my preference for the meal and he continued to try to persuade me otherwise.  I finally asked him if he knew anything about trichinosis, and he replied "no."  I said, "Cook the chop all the way!"  That was my first exposure to the changed FDA guidelines.  I know the risk is low, but it's mostly about taste & texture for me on this one.
 
 
I hear ya, Bear, but I think pork is great at 165* if cooked correctly, so I think I'll stick with the old rules myself.  A while back I ordered a pork chop at a restaurant and the waiter asked, "how would I like that cooked?"  I replied, "Completely!"  Then he went into the changes & how it's safe now, etc., etc.  I reiterated my preference for the meal and he continued to try to persuade me otherwise.  I finally asked him if he knew anything about trichinosis, and he replied "no."  I said, "Cook the chop all the way!"  That was my first exposure to the changed FDA guidelines.  I know the risk is low, but it's mostly about taste & texture for me on this one.
LOL---I can dig it.

"Completely"  I like that answer!

I will not duplicate the waiters actions. Your chops looked Awesome & very juicy too!

Later,

Bear
 
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