Smoke or grill pork chops!??!

grilling24x7 · 08-24-2012, 06:29 PM

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

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...

08-24-2012, 06:31 PM	#2
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	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... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

08-24-2012, 06:50 PM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I do them indirect on the Weber at 275+ and reverse sear average time 30 min __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

08-24-2012, 07:46 PM	#6
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	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! __________________ Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com

08-24-2012, 10:05 PM	#8
Tatoosh Full Fledged Farker Join Date: 04-21-12 Location: Baguio City, Philippines Downloads: 0 Uploads: 0	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. __________________ Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ

08-24-2012, 10:07 PM	#9
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Rancho Palos Verdes, CA Downloads: 0 Uploads: 0	Some times I brine, sometimes I don't Indirect on the Kettle. __________________ --Lionel You only fail if you do not try.

08-24-2012, 07:05 PM	#4
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Yup I brine then grill and if I want smoke I add a chunk of wood to the grill.

08-24-2012, 08:01 PM	#7
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	I agree with the smoke and reverse sear. My whole family prefers that over grilled.

08-25-2012, 06:35 AM	#10
FireChief Full Fledged Farker Join Date: 05-05-09 Location: El Paso, Texas Downloads: 0 Uploads: 0	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 ! __________________ .

08-25-2012, 04:00 PM	#11
Panthers65 is one Smokin' Farker Join Date: 07-13-09 Location: Lilburn, GA Downloads: 0 Uploads: 0	the last one I did I did them like most are doing the kettle fried chicken. They were stellar...