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-   -   Smoke or grill pork chops!??! (http://www.bbq-brethren.com/forum/showthread.php?t=142368)

grilling24x7 08-24-2012 06:29 PM

Smoke or grill pork chops!??!
 
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My Costco has been selling big, amazing, bone-in pork chops. I picked up a huge pack of 1 inch chops with bone, about 8 of them in there.

Last week I grilled them and they were awesome (see pic). I just topped them with salt and pepper. Very juicy and the pork flavor really came through.

However, I'm pondering putting them on the smoker then adding a spicy chipotle/honey glaze at the end.

Any thoughts on smoking pork chops? How long you think a 1 incher would take?

John

LMAJ 08-24-2012 06:31 PM

Lots of folks brine them, haven't done it myself but it's on the list.. .
Wonder how well these would hold up to the t-rex method...

Bludawg 08-24-2012 06:50 PM

I do them indirect on the Weber at 275+ and reverse sear average time 30 min

Skidder 08-24-2012 07:05 PM

Yup I brine then grill and if I want smoke I add a chunk of wood to the grill.

IamMadMan 08-24-2012 07:08 PM

Quote:

Originally Posted by Skidder (Post 2188567)
Yup I brine then grill and if I want smoke I add a chunk of wood to the grill.

^+1 - He said it best....

grilling24x7 08-24-2012 07:46 PM

Yeah I've used Alton Brown's brine. It's great. But if you cook them right they can be juicy without a brine.

I was watching a TV show on "state fair food" and the fair in Texas had a booth that sold bone in smoked pork chops. Looks like the chops were smoked for a couple of hours at low smoking temp. Then brushed with BBQ sauce. Looked AMAZING!

Swamp Donkeyz BBQ 08-24-2012 08:01 PM

I agree with the smoke and reverse sear. My whole family prefers that over grilled.

Tatoosh 08-24-2012 10:05 PM

I don't just brine them, I cure them! Forty-eight hours in the wet brine/cure and then I smoke. Ham chops! If you like ham, you'll like these bunches. My last were almost 2 inches thick and I should have injected them. At 1 inch you shouldn't have any problem.

If you don't like ham, don't add the cure and minimize the sugar, but still brine them for moisture retention. Adding a bit of Amesphos to the brine helps with moisture retention as well. It really just depends on how much of a flavor hit you are looking for.

lcbateman3 08-24-2012 10:07 PM

Some times I brine, sometimes I don't

Indirect on the Kettle.

FireChief 08-25-2012 06:35 AM

Man, been meaning to try thick chops for a while now ! I know that many on this board prefer to reverse sear but I don't. I prefer to sear the hell out of steaks/burgers then finish them in the main chamber by smoking. You get a great char and smoky flavor. Easier to control finished temp as well. Thanks for the inspiration, I'll have to look for these !

Panthers65 08-25-2012 04:00 PM

the last one I did I did them like most are doing the kettle fried chicken. They were stellar...


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