Newby Pork Chops

Discussion in 'Pork' started by smokininthewind, Jul 31, 2008.

  1. Hi all. Thought I'd try boneless pork chops. Why not? I don't have much experience as an excuse not to try them.

    I used a rib rub on mustard as my prep. They smoked in my MES at around 200* for a couple of hours.

    The results were nice appearance, only slightly drier meat than I wanted, and a slight, smoky flavor.

    Whatd'ya think? Should I not try this avenue again?

    P.S.: My wife's comment on the pic was that, if I want to make food photography as a post-retirement career, I'd better think about including a garnish for presentation!
    [​IMG]
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Such a thin cut its kinda hard to keep them from drying out. I have thought about trying to brine some but don't know if that would help since I haven't tried it
     
  3. lcruzen

    lcruzen Master of the Pit OTBS Member

    I think that particular cut would benefit from an over night marinade as it is pretty lean. Maybe add a little of your rub into some olive oil and red wine vinegar. Sure does look good though.
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    They look great. What was the internal temp when they were finished? Maybe in the smoker too long. Maybe brine them the next time like Jerry said.
     
  5. Internal temp was 160*. My understanding is that much below that, you risk tricky noses.
     
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Unless you are talking wild game or something that is pretty much a thing of the past. You are safe stopping lower with store bought meat.
     
  7. Just how low can or should you go with store-bought pork?
     
  8. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Piney, I've brined pork chops before and had some nice moist chops. I usually brine them for 4 hours. I have a Foodsaver Marinade container that I use so it kind of speeds thing up. If I didn't have the Marinade container, I'd brine them for about 8 hours. If I was doing a whole loin, I'd brine it over night.

    In the latest Food Saftey class I attended, the instructor stated that the USDA/FDA folks lowered the temps on inspected pork to 145*. On uninspected pork I would take up to 160*.
     
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    I usually stop around 145 or so.
     
  10. jbchoice1

    jbchoice1 Smoking Fanatic

    you can always do an injection also.
     

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