Pork Chops

Discussion in 'Pork' started by aj929rr, Jun 8, 2008.

  1. I bought some store chops and the wife wants me to smoke them. the chops are from 1/2" to a little less thick. the bone is in. I need temp. internal temp. and about how long to smoke. i have a medium size indirect smoker.... Or should just do Jeffs boneless pork tenderloin method?
  2. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Those chops are awfully thin.....would be pretty tough to smoke them effectively. I've smoked thick cut chops (1 1/2") with some success.

    You might be better off grilling these.....add some wood chips to the grill...you'll still get some smoke flavor in your chops....[​IMG]

    Hope this helps,
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree with EME less than 1/2" is gonna be tough I'd use the grill with a wood box or foiled chips
  4. lcruzen

    lcruzen Master of the Pit OTBS Member

    I gotta agree with Eric. I'd think about a thin coat of dijon mustard and then a rub and grilling over some lump and/or wood chips depending on what your using.
  5. Thanks you for the in put. I was going to do some sweet corn on the cob with it as well
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Grill with a foil pouch for some smoke. [​IMG]
  7. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    you got the answers you were looking for, i wud grill as well that thin a cut of chop. some chips or just a couple small chunks of wood added to
    coals if you have a charcoal grill. if you have a gas grill maybe it has a tray for wood chips or u have to do the foil packet. grilled corn is good, smoked corn also real good if you feel like spending the extra time and having two fires goin....
  8. tn_bbq

    tn_bbq Smoking Fanatic

    I smoked some thin chops a few weeks ago. The flavor was great, but I ended up with a very dry pork chop.
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You could do a cold smoke for a short time then grill them. I did a ribeye last night that way, and it was great. Just took temp to 130' and threw it on the Webber to finish, but you have to be careful or it will be like shoe leather.

Share This Page