Discussion in 'Pork' started by smokerlover, Jan 18, 2008.

  1. smokerlover

    smokerlover Smoke Blower

    My wife bought some chops and asked me to smoke them. Can it be done and still be good? should I smoke them on low heat and then finish them on the grill or just put some chips in a smoke box and cook them completely on the grill.
  2. I have a half dozen Iowa Chops to do Sunday also. They are about 2 inchs thick and I need some help also[​IMG]

    stay safe troopers
  3. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Never personally smoked chops but it can be done. Need to be carefull though, or will dry out I would think.
    Time about 1.5 hours per pound and most importantly is the temp. Take to about 160*.
    Don't have any recipes for ya. Maybe someone else does.
  4. What about putting them on the grill like normal and throw a handfull of apple chips in an aluminum wrap over the gas flames[​IMG]

    stay safe troopers
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    cure em out first.........THEN smoke em...........YUM

    curlygirl........errr.......cowgirl will be along soon.........SHE can answer you question

    LOVE smoked chops.......you can buy em that way.........PINK.......which means they have been cured............but they want a arm and a leg for em............

    been on the track of the VERY subject...........
  6. smokerlover

    smokerlover Smoke Blower

    how to cure them? How long, in what, yadda yadda yadda.
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    like i said........cowgirl will be along.........from what i understand.......abit of tenderquick for a bit.........then smoke.......the curing process gives it its pink color
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    LOL I just typed out a long post and then lost it.

    Deud, you sure have a lot of faith in me...lol I hope I never let you down.[​IMG]

    I know everyone has their favorite way to do chops.
    One of my favorites is to brine them in a mixture of 8 cups of water mixed with 1/2 cup of sugar and 1/4 cup of kosher salt.
    To this you can add any flavoring you like.... my favorites are cloves of garlic, crushed red pepper, black pepper, bay leaves.
    I let them cure overnight.

    Another method is using 4 cups of water mixed with 1 cup of tenderquick...to this you can also add your favorite flavors....garlic etc..
    The chops cure in this brine overnight.

    Another way is to make a dry rub with 1TBs of tenderquick per pound of meat....you can add what you like to this too. Rub on the meat, shake off any excess and let it cure for 6 to 8 hours.
    Soak or rinse the chops off in cool water before smoking.

    I know everyone does it a different way, but I like to smoke them at 250 until they reach an internal temperature of 165...then let them sit covered for a half an hour.

    If you decide to use a dry rub or anything on the chops before smoking, keep in mind that they are already salted.....

    Hope this helps.
    The first method will not give them a pink color, the tenderquick methods will.
    Forgot to mention....the thicker the chop the better. :)
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    YOU the gurl curly........thankx

    you NEVER let me down........heeheh
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    You're too kind Deud![​IMG]
  11. swkegelguy

    swkegelguy Fire Starter

    My first ? is how thick are these cut? Everyone here is right on in my book (for what my book is worth). I have made great smoked chops on a direct charcoal grill (ol smokie) that were to die for. I have not done them lately on that grill but on a Brinkman LFB / Char Broil Silver ... All cuts like chops have been terrible on low heat with smoke, they get dry quick. If I can make a cut of meat on the (smokie) grill so good, i am not wasting my time on them again on the Brink LFB

    Sometimes I leave good enough alone....
  12. zapper

    zapper Smoking Fanatic OTBS Member

    Use your favorite brine overnight and smoke.

    I don't use tenderquick on them (Never considered it?) salt, brown surgar, garlic teriaki, pepper. I always used the cheapest huge family pack of the regular thin ones, smoke them and then throw them into the fridge and save for breakfast. I toss them in a pan to heat them and eat with a couple of over easy eggs.

    I don't know why I never considered using a thicker cut or eating them for a dinner instead of breakfast. I always just kind of thought of them like Canadian bacon with a little bone. I has been a couple of years since I have made any but it is funny that this thread came along because for the first time ever I saw them for sale at the store. They were very expensive! And they didn't look all that special.
  13. camp_cookie

    camp_cookie Smoking Fanatic

    I like to brine them for a few hours and then grill them indirect with wood chips for flavor.
  14. bearswoodshop

    bearswoodshop Fire Starter OTBS Member

    Got 4 - 1 inch chops in the smoker right now. I use a dry rub, and then wrap them in thick slice bacon. Slow smoke for a couple hours, then, turn the heat up, and finish, bacon will be good also. They always turn out moist and juicy. BEAR
  15. kookie

    kookie Master of the Pit OTBS Member

    I have done chops in my little cheif with great success. I marinad them over night in worshire sauce and seasoning. Then I put then in the smoker on foil and I spray them with apple juice. I do them till they are about 160 to 165 in temp. I also do my country style pork ribs the sameway. I like to then take them off and put on grill and smother them with bbq sauce. Very good.

    Hope that helps.

  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    wow.......look at what came outta hibernation early..........eheheh

    yeah on the pork chops, love em......
  17. stfron

    stfron Smoke Blower SMF Premier Member

    Yep, I always cure then smoke- find a bag of Mortons Tender Quick at the grocery, rub a few tsp on each chop and let them sit in the fridge for 3-4 hrs. They won't be fully cured, but after you smoke them they'll have a nice german smoked pork chop flavor. I smoke em around 210deg until they get up to temp, around 150-155, maybe takes 2 hrs depending on how thick they are. I think the recipe I used for curing is here-
    Except I smoke em instead of frying-

  18. bearswoodshop

    bearswoodshop Fire Starter OTBS Member

    Dude,??? Early Hibernation??? [​IMG]
  19. walking dude

    walking dude Smoking Guru SMF Premier Member

    [​IMG][​IMG] well......i haven't seen you here........i just joined in aug.........tho i have ran into your older posts researching food here...........LOVE your avatar........so i checked your posts...........sorry.........last you posted was in sept.......just about a bears hibernation getting ready......and you posted now........hehe.........was just a josh........ask around.......i do that alot.......sometimes at my detriment[​IMG]
    and before your posts in sept........it was like 06.........was just surprised........i really liked what i read earlier in your posts.......i guess i was just trying to say......welcome back..........kinda......sorta........thing [​IMG][​IMG]
  20. bearswoodshop

    bearswoodshop Fire Starter OTBS Member

    Well Dude, Thanks, and just thought I would yank your chain, and see if I could get a reply, us old guys have to hang tight, OK, I'm old, 54, your just a (Cub). Been lurking, ever so often, business is really busy, not to mention building a new off grid cabin, but I do keep the smoke rollin. I have a new sign over the kitchen table that reads, (Bear Creek Lodge and Tavern). We have some pretty good smokes out here. OTBS #10 BEAR [​IMG][​IMG][​IMG]

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