gourmand71
Knows what a fatty is.
Not only does she want me to smoke 'em...they're in the fridge right now, ready for tomorrow.
All advice for smoking pork chops welcome.
All advice for smoking pork chops welcome.
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
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.
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
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