Smoked pork chops

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dave01

Newbie
Original poster
Jan 16, 2012
2
10
Conyers, GA
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.

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

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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.
 
Looks like a successful smoke - always use temp not time and your food will be properly cooked. 
 
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. 
 
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