Wife wants me to do smoked pork chops. How?

Hopefully, they are nice and thick.

I like to put them in a light brine, no cure is needed. Then let them sit for at least 12 hours. Smoke them for just an hour or so, them pan fry them to get a crust.

Light Brine:
3 cups water
1/4 cup salt, I use RealSalt Kosher salt. Use less salt if you are using table or fine salt.
1/8 cup brown sugar, or 1/8 cup maple syrup
1 teaspoon ground black pepper
Heat everything to combine.

When I smoke lean pork, I keep the smoker at about 180-200, and put the meat in straight from the fridge, so it takes as long as possible to get to 145 - 150 IT.

With pork chops, you would probably smoke to about 135 IT and give it a quick sear before serving.

CD

Reverse sear them. Smoke them to about 135 degrees, then throw them direct cook over a hot fire till about 145-150 degrees (I personally like them at 145 internal temp, but some people aren't comfortable eating pork with pink in them even though it is safe)

caseydog said:

When I smoke lean pork, I keep the smoker at about 180-200, and put the meat in straight from the fridge, so it takes as long as possible to get to 145 - 150 IT.

With pork chops, you would probably smoke to about 135 IT and give it a quick sear before serving.

CD

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^^^ I agree with CD; I would smoke very low then reverse sear. If you're not familiar with reverse sear it simply means to finish over hot fire/coals to get the right color and flavor you want in a chop. Good luck with your cook! Be sure to post pic's!

landarc said:

Hopefully, they are nice and thick.

I like to put them in a light brine, no cure is needed. Then let them sit for at least 12 hours. Smoke them for just an hour or so, them pan fry them to get a crust.

Light Brine:
3 cups water
1/4 cup salt, I use RealSalt Kosher salt. Use less salt if you are using table or fine salt.
1/8 cup brown sugar, or 1/8 cup maple syrup
1 teaspoon ground black pepper
Heat everything to combine.

Click to expand...

I'm on the lite brine too, mine is a hair lighter.

7/8 ounce salt
1 quart water
1 tablespoon sugar (or 2 tablespoons agave nectar)

I cook chops to 145° internal. If I want them seared I'll pull around 135° and rest whilst ramping up the cooker, then return and sear (still being mindful of the 145° finish). But I'm liking the idea of a pan finish :thumb:, a cast iron skillet or griddle right on the cooker would be perfect for this, can't wait to try it. Oh, here is what a brined chop will look like:

If she is wanting the Smoked Pork Chops like the ones yo can buy in the local food emporiums meat case I recommend and overnight brine in in a Canadian bacon type brew. Cook indirect to 130 and reverse sere

Bludawg said:

If she is wanting the Smoked Pork Chops like the ones yo can buy in the local food emporiums meat case I recommend and overnight brine in in a Canadian bacon type brew. Cook indirect to 130 and reverse sere

Click to expand...

Boy, I sometimes forget cured and smoked chops or pork steaks... these will come out like ham. Good reminder. Here is my recipe for the cure:

thirdeye's Tenderquick Dry Cure for Buckboard Bacon and Smoked Chop

Per ONE pound of pork loin, boneless pork butt or chops:
1 Tablespoon of Tenderquick
1 teaspoon of brown sugar
1 teaspoon of maple sugar
1 teaspoon of garlic powder (optional)
Sprinkle of black pepper to the meat before adding the curing mixture, maybe a little more after the soak-out.

Weigh your chops, adjust for the bone, measure out the correct amount of cure, rub the chops with the cure, place in a zipper bag in the fridge for 48 hours, turning every 12 hours. Rinse the chops. Soak them in water for 6 hours (in the fridge), then rinse and and rest (also in the fridge), about 6 or 7 hours, overnight is okay too. Smoke them as close to 180° pit temp, until the internal is 150°, which will take about 90 minutes. If you can't hold 180° in your smoker, shoot for 200° or 225°. They will look like this:

I would cold smoke them and then cook them in CI.

You have good advice up there... brine and reverse sear...