Thick 3 Bone Pork Chop

[QN]

I am going to make a feeble attempt at this. Only 2 bones in my chops since it is just for the 2 of us. Will see how it goes. I'm still going to the Perry's at Cool Springs/Franklin on Friday to try the real thing....

 

[QN]

May not be exactly like Perry's, but it sure was good....
I just used plain Buttrub since we like that on pork chops anyway.
I smoked at 180 for about 2 hours and then at 225+ until 145 internal. Took about 3.5 hours.

 

[SirPorkaLot]

May not be exactly like Perry's, but it sure was good....
I just used plain Buttrub since we like that on pork chops anyway.
I smoked at 180 for about 2 hours and then at 225+ until 145 internal. Took about 3.5 hours.

Looks good!

Gonna try to see what I can come up with later this week (pork is thawing now and then has to dry brine for a few days)

 

[SirPorkaLot]

I’ve started a post on my effort

https://www.bbq-brethren.com/forum/showthread.php?t=296337

 

[Dweverett]

Interesting. I just looked at their website and noticed they have a location outside of Denver. I’m probably going to be taking a trip to Colorado Springs at the beginning of February. I may see if I can hit it while heading down

 

[LYU370]

For anyone in the Chicago area, Jewel has whole bone-in pork loins on sale for 99 cents per lb. Size 17-22lbs. Limit 2.

If you want to cut your own chop and give it a go.

 

[smoke ninja]

So I took a small pork loin roast and dry brined it for 24 hrs and then sous vide it for 6 @140. Seared on the grill and then glazed with bbq sauce. Very impressed. Juicy and cut with a fork tender. Not sure how they do it but this was great. I'm sure you could roast to 140 then hot hold till tender and even chill and reheat.

One thing I know is a pork loin can be cooked until pull texture. My parents used to crock pot them until tender. I've also seen loins pull on whole hogs

 

[scp]

So I took a small pork loin roast and dry brined it for 24 hrs and then sous vide it for 6 @140. Seared on the grill and then glazed with bbq sauce. Very impressed. Juicy and cut with a fork tender. Not sure how they do it but this was great. I'm sure you could roast to 140 then hot hold till tender and even chill and reheat.

One thing I know is a pork loin can be cooked until pull texture. My parents used to crock pot them until tender. I've also seen loins pull on whole hogs

I'm on a sous vide kick right now....may have to give that a go.

Thanks!

 

[IamMadMan]

I’ve started a post on my effort

https://www.bbq-brethren.com/forum/showthread.php?t=296337

You did an amazing job in that thread John.

 

[LYU370]

For anyone in the Chicago area, Jewel has whole bone-in pork loins on sale for 99 cents per lb. Size 17-22lbs. Limit 2.

The looks and comments you get at the grocery store when you buy a whole pork loin. PRICELESS!!! Damn thing is almost three feet long! :crazy: :becky: ound:

 

[Cook]

One thing I know is a pork loin can be cooked until pull texture. My parents used to crock pot them until tender. I've also seen loins pull on whole hogs

For those that claim a loin can't be pulled & delicious, I was coming here to say exactly this ... "Don't tell a whole hog cook that his/her loin will be dry & not able to be pulled."

It's obviously a different situation, but there are ways to mimic the texture.

As for Perry's ... I have no idea how they do what they do.

 

[sudsandswine]

The looks and comments you get at the grocery store when you buy a whole pork loin. PRICELESS!!! Damn thing is almost three feet long! :crazy: :becky: ound:

I've wanted to do this - Sam's lists it (bone in) as an option for store pickup online but I've never seen one in store or asked one of the cutters.

 

[ModelMaker]

Nothin like throwing a 3 ft. long pork loin or a 10 lb. roll of ground beef over your shoulder to make ya feel all manly and stuff.
Ed