1st smoked pork chops.

[bbqbrett]

Smoked some pork chops for the 1st time last night. Just used some store bought rub from Weber and smoked with charcoal and peach wood. They were only around 1\2" thick and came out with a very rich, smoky flavor. Will definitely do it again and try some more flavor combos. Sorry but I did not review my phone and did not get the greatest pics. They looked better in person.

 

[gmc2003]

Looks good to me.

Point for sure.

Chris

 

[motocrash]

They look good to me Brett! I too have dabbled with smoked chops and love them.
https://www.smokingmeatforums.com/threads/fat-chops.270335/

 

[browneyesvictim]

Where do I dish up? Point!

 

[GaryHibbert]

Glad to hear your chops came out great.
Smoked chops are a favorite around here. But only since I started brining them. I smoke 1 1/2" loin chops and until I brined them they always came off the smoker delicious but dry.
Gary

 

[bbqbrett]

Looks good to me.

Point for sure.

Chris

Thanks Chris.

 

[bbqbrett]

They look good to me Brett! I too have dabbled with smoked chops and love them.
https://www.smokingmeatforums.com/threads/fat-chops.270335/

Thanks motocrash. The ones in your thread look pretty good too!

 

[bbqbrett]

Where do I dish up? Point!

I appreciate the comment! Thanks.

 

[ab canuck]

They look pretty darned good from here. Smoked pork anything to me is mmmmmm
Like

 

[bbqbrett]

Glad to hear your chops came out great.
Smoked chops are a favorite around here. But only since I started brining them. I smoke 1 1/2" loin chops and until I brined them they always came off the smoker delicious but dry.
Gary

Thanks Gary. Mine weren't dry but they were not as juicy as I would have liked. What do you normally use to brine? Just salt water base like some people or do you use some apple juice etc?

 

[bbqbrett]

They look pretty darned good from here. Smoked pork anything to me is mmmmmm
Like

Thanks canuck. My go to for pork is normally ribs but I am trying to branch out some more. Got a tenderloin in the freezer I hope to do before too long. That should be fun to try.

 

[SmokinAl]

I think your chops look fantastic, especially since they were so thin.
We usually try to get them at least 1 1/2" thick.
I'm guessing you seared them too, judging from the grill marks.
Nice work!!
Al

 

[SmokinLogs]

Chops look awesome. I smoke chops a lot too. I’ve brined with salt water solution and with apple juice, I preferred the salt water. You just have to be mindful to not over salt when you apply seasoning. I like a good spicy rub with a sweeter sauce. It’s a good contrast of flavors. Thanks for the Q view.