I have fond memories of eating smoked pork chops at a german Deli in Mountian View. Evry Saturday they would come out of the smoker in one big piece, and they would cut one off for you warm right out of the smoker. can we create something like this in a 050 cookshack? I think they smoked it most of a week long, but not sure. They were pink all the way through.
Thanks!
Dave

Those often are brined with Tenderquick or Prague.

They can be cold smoked,then.

The pink is from the curing agent.

Try smoking thick loin pork chops for about 45 min - 1 hour. Salt and pepper them and finish them off to a thin crust on the grill. Very, very good!

Wheelz, I just did a big batch of these last week. I won't cook them, smoked or otherwise, without brining. They turned out fantastic.

Hi Dennis-ut,
How long do you smoke, or what temperature do you bring them to?

I smoke them about an hour tops just to get some smoke in them--probably to 120 deg internal or so. Then I finish on the grill, high heat, lid left open.

I'll smoke a whole Costco package at once and put the rest in the freezer. Then thaw & grill as needed.

Will have to try the brine Dennis. Mine have never dried out but juicier would be better! Do you uuse a straight salt brine or do you spice it up with herbs and capsicums?

I have a recipe for a maple brine that I love for pork chops. I'll post it this weekend when I'm home.

I'm looking forward to that recipe!!!

Me too!

well...I'll jump in here...me too

Brining Pork Chops is probably the most common thing out there is restaurants. Definitely experiment with the flavors. It's just hard to get good fatty juicy pork chops.

Oh, and I never take them over about 145 (because they'll rise to about 150)

Me Too

Dang--I forgot to get it over the weekend. I'll post it tonight.

Thanks for sharing, will you post it in this thread?
Rhino

Hey Dennis-UT

Did I miss it or have you not posted your recipe for that maple brine?????