PORK CHOPS --- smoked or grilled?

Wampus · 07-18-2011, 08:44 AM

I usually indirect grill pork chops, with a little reverse sear.
On Saturday we'd planned on having pork chops and since I had to smoke a fatty for and then some beans for a cookout on Sunday anyway, I figured I'd just smoke the pork chops on the drum with the fatties.

So the loin chops (which incidentally were from a hog I bought this spring) went on the drum and smoked for a little over an hour at 230 degrees until they hit 150 IT, rubbed with SM Cherry.

These were HANDS DOWN the most tender, best tasting pork chops we've EVER had before. You could cut them with a fork.

So, how do YOU like to cook your chops? I know how I'll be doing MINE from here on out.....

Johnny_Crunch · 07-18-2011, 08:46 AM

I usually just throw them on the grill, I will have to give this a try.

Smokey Al Gold · 07-18-2011, 09:45 AM

I grill them too and they are so tender you can cut them with a chainsaw. I'll have to try smoking them next time!

jasonjax · 07-18-2011, 09:52 AM

I don't think you can really go wrong low and slow on much of anything with the exception of a good crust on various cuts.

I think the question is kind of diminishing returns. I doubt I'd get much more out of low n' slow a beef tenderloin for instance, but I bet it would turn out just as tasty as my usual direct grill method.

landarc · 07-18-2011, 09:58 AM

I varies based upon thickness and marbling for me, I am not a one method type of person. Then there is flavor profile and how I am feeling at the time.

Fatback Joe · 07-18-2011, 10:00 AM

Fried

NorCal Q Man · 07-18-2011, 10:03 AM

I've never tried smoking chops. I always figured the leanness would be too dry. I guess I'll have to try it out. Thanks for the experiment.

lrh · 07-18-2011, 10:04 AM

My UDS low and slow loin chops with pecan chunks for smoke and a fairly spicey rub were declared best ever by the Mrs. Tender, juicy, smokey heat beat my prior inconsistent efforts on the grill. More margin for error, I suppose.

BBQ Bandit · 07-18-2011, 10:15 AM

Quote:

Originally Posted by NorCal Q Man

I've never tried smoking chops. I always figured the leanness would be too dry. I guess I'll have to try it out. Thanks for the experiment.

Wait until you try a center cut 5 lb porkloin rubbed in SM cherry and marinated in chipotle lime... smoke to 140* and rest 20 minutes.
(if you can resist the smoky temptation)

Phrasty · 07-18-2011, 10:30 AM

I lucky enough to be able to get good pork... I like a reverse sear.

:D

Cheers

Wampus · 07-18-2011, 10:36 AM

Quote:

Originally Posted by landarc

I varies based upon thickness and marbling for me, I am not a one method type of person. Then there is flavor profile and how I am feeling at the time.

I agree with this as well. I'm not a "ONLY ONE WAY" guy either. I was actually suprised with the result. I was really being lazy. It was so farkin hot and humid here this weekend I didn't want to fire up a second cooker and really didn't want to stand outside and man the hot grill, so I just inserted the thermometer probe, threw em on and went back to the AC.

Also.....VERY awesome marbling in the chops too. I think that helped, but I've grilled these chops too (good, but not THIS good).

Quote:

Originally Posted by NorCal Q Man

I've never tried smoking chops. I always figured the leanness would be too dry. I guess I'll have to try it out. Thanks for the experiment.

Again.....that was my thought too. These did have a pretty good marbling to them, but still......I didn't think they'd turn out as good as they did. Nice suprise.

NOW....I'm sure if I took them all the way to 165 or 170, they'd have been a bit drier and tougher than they were.

bigabyte · 07-18-2011, 11:35 AM

Were they brined?

Interesting. I'll have to give it a try. I figured loin chops would dry out too, but brined I could see them staying moist.

deguerre · 07-18-2011, 11:52 AM

Quote:

Originally Posted by bigabyte

Were they brined?

Interesting. I'll have to give it a try. I figured loin chops would dry out too, but brined I could see them staying moist.

Said he of pork nugget infamy.

I also have smoked pork loin chops that I cut myself from a whole loin nice and thick. I smoke mine to 140 though and let them rest. Moist and oh so good. Thanks for reminding me!

Wampus · 07-18-2011, 03:16 PM

Quote:

Originally Posted by bigabyte

Were they brined?

Interesting. I'll have to give it a try. I figured loin chops would dry out too, but brined I could see them staying moist.

No brine, but that certainly would have only made them better, IMO.
You KNOW I love a good brine.

The_Kapn · 07-18-2011, 03:22 PM

I have done them both ways and they both work just fine.

To me, the grilled version has a distinctly different flavor.
Maybe it's the "char", not really sure.
We just grill them now.

Good Eats!

TIM

07-18-2011, 08:44 AM	#1
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	PORK CHOPS --- smoked or grilled? I usually indirect grill pork chops, with a little reverse sear. On Saturday we'd planned on having pork chops and since I had to smoke a fatty for and then some beans for a cookout on Sunday anyway, I figured I'd just smoke the pork chops on the drum with the fatties. So the loin chops (which incidentally were from a hog I bought this spring) went on the drum and smoked for a little over an hour at 230 degrees until they hit 150 IT, rubbed with SM Cherry. These were HANDS DOWN the most tender, best tasting pork chops we've EVER had before. You could cut them with a fork. So, how do YOU like to cook your chops? I know how I'll be doing MINE from here on out..... __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

07-18-2011, 08:46 AM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	I usually just throw them on the grill, I will have to give this a try. __________________ J Crunch

07-18-2011, 09:45 AM	#3
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	I grill them too and they are so tender you can cut them with a chainsaw. I'll have to try smoking them next time! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

07-18-2011, 09:58 AM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I varies based upon thickness and marbling for me, I am not a one method type of person. Then there is flavor profile and how I am feeling at the time. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-18-2011, 10:00 AM	#6
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Fried __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

07-18-2011, 09:52 AM	#4
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	I don't think you can really go wrong low and slow on much of anything with the exception of a good crust on various cuts. I think the question is kind of diminishing returns. I doubt I'd get much more out of low n' slow a beef tenderloin for instance, but I bet it would turn out just as tasty as my usual direct grill method.

07-18-2011, 10:03 AM	#7
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California	I've never tried smoking chops. I always figured the leanness would be too dry. I guess I'll have to try it out. Thanks for the experiment. __________________ -Avery WSM 22.5" Weber Genesis

07-18-2011, 10:04 AM	#8
lrh Is lookin for wood to cook with. Join Date: 06-15-11 Location: Jenks, OK	My UDS low and slow loin chops with pecan chunks for smoke and a fairly spicey rub were declared best ever by the Mrs. Tender, juicy, smokey heat beat my prior inconsistent efforts on the grill. More margin for error, I suppose.

07-18-2011, 10:30 AM	#10
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	I lucky enough to be able to get good pork... I like a reverse sear. :D Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

07-18-2011, 11:35 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Were they brined? Interesting. I'll have to give it a try. I figured loin chops would dry out too, but brined I could see them staying moist. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-18-2011, 03:22 PM	#15
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I have done them both ways and they both work just fine. To me, the grilled version has a distinctly different flavor. Maybe it's the "char", not really sure. We just grill them now. Good Eats! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023