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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 Cool
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Thought I'd give a try of smoked pork chops this weekend. 10 thick cut pork chops brined with salt, brown sugar, juniper berries and garlic for 11 hours, rested in fridge for 2 hoursto get a nice pellicle, then smoked about 1 hour at 225 degrees with a little hickory- brought IT to about 140 degrees. Finished off on the gas grill. Delicious.

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