Smoked pork chops

Discussion in 'Pork' started by dave01, Feb 25, 2012.

  1. I was really smoking a turkey but I couldn't let the space in the MES go to waste so I put in some thick cut pork chops. I let them sit for an hour in a half and half mix of ginger wine and soy sauce. 250 degrees for two and a half hours with light cherry smoke; took them out at 165 internal temp.


    They look and smell good but the turkey is for tonight [edit - I stole a bit and they're good]


    The turkey deserves a mention; it cooked a little long as I couldn't believe it would only take 4 hours and thus didn't check back soon enough. Darkmeat is terrific but the breast is a little dry.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like a successful smoke - always use temp not time and your food will be properly cooked. 
  3. A bit dry?  Put some gravy on it.  Looks great to me.
  4. This looks like awful good eating to me. We do a lot of bone-in turkey breasts. Temperature is pretty critical on turkey breasts. A ten degree too high internal cooking temp on turkey breast will make it too dry. Five degrees is pushing it. 
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Everything looks good from here!

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