Smoked Pork Chops - Wow!

Discussion in 'Pork' started by wklkjn, Sep 28, 2016.

  1. wklkjn

    wklkjn Smoke Blower

    I hadn't thought of smoking pork chops because I thought they were too lean.

    Luckily, I decided to search the forum and see what others had done.

    So yesterday, I smoked up 4 chops using very basic guidelines;

    Buy thick cut

    Mustard rub, followed with pork dry rub.

    Pecan wood

    275 smoker temp.

    Cooked them to 150 degrees IT.

    Finally, wrapped in foil (outside the smoker on a plate) just for a few minutes to let them rest, while the rest of dinner was ready - 10 minutes max.

    The best part of all, they were done - start to finish - in about an hour and a half.  I was shocked that they cooked so fast.

    So much for the myth that in order to get tender, juicy meat, you have to cook it at very low temperatures.

    I smoked these at 275 to 285 - and they were done quick and were very juicy and tender.

    I was very reluctant to make the first cut into mine but I was pleasantly surprised.

    Moist, juicy, and very tender.

    These are by far, the best pork chops I've ever eaten.

    Here's some photos:

    Yellow mustard and dry rub sprinkle.  I love the mustard idea, I never thought of it until I read it here.

    Done.  150 F internal temperature.

    Unwrapped, ready for plating.

    Sorry, no pic of chops cut up, but I can assure you, they were great!

    As usual, thanks for the tips.

    Last edited: Sep 28, 2016
  2. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Those look great. Did you flip them midway thru?
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Smoked pork chops are tasty! Nice smoke!
  4. uzikaduzi

    uzikaduzi Meat Mopper

    they look great!... i think low and slow is kind of like, if you had to shoot a car, would you rather it be driving by slow or fast? i have has some amazing brisket that was smoked at over ~300. I'm too chicken to try it myself but i have since increased most of what i hot smoke to 240-260
    Last edited: Sep 28, 2016
  5. wklkjn

    wklkjn Smoke Blower

    No, I didn't flip them.

    I had all 4 on the rack that's 3rd from the bottom (or 2nd from the top).

    I just put them on the plate that way because it looked like a better photo op.

  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great...Low and Slow is not a myth, just a generations old way to make Shoe Leather into Fillet Mignon. For one, Pork Loin is tender to start with and Low and Slow actually is Not recommended nor all that common. As far as Hot and Fast Butts and Brisket...Sure it can be done, now and easily, but feedlot meat today, that rarely walks around much, gets to market FAR younger and through 100 years of selective breeding, is more tender than when Low and Slow Brisket was the Only Way and Brisket came from tough older Animals that WALKED from Texas to stock yards and train yards hundreds of miles North.

    Smoking Low and Slow vs. Hot and Fast?...Why take a 5 day Cruise to the Bahama's when I can Fly there in a couple hours?  It's about the Trip, Gentlemen...Not the Destination!...JJ[​IMG]  
    Last edited: Sep 28, 2016
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The pork chops look amazing!

    Nice job!


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