smoked pork chops

Former Member

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

11/16/059:20 PM

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Original Post

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tomMember

Those often are brined with Tenderquick or Prague.

They can be cold smoked,then.

The pink is from the curing agent.

11/17/055:50 AM

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wheelzSmmmmoooookin'!

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!

11/17/057:06 AM

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Former Member

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.

11/17/057:10 AM

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Former Member

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

11/17/0511:17 AM

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Former Member

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.

11/17/0511:46 AM

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wheelzSmmmmoooookin'!

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?

11/17/055:43 PM

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Former Member

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

11/18/057:49 AM

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Former Member

I'm looking forward to that recipe!!!

11/18/053:22 PM

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Former Member

Me too!

11/19/052:39 PM

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Former Member

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)

11/19/052:41 PM

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Former Member

Me Too

11/19/0510:26 PM

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Former Member

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

11/21/058:40 AM

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Former Member

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

11/21/059:38 AM

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Former Member

Hey Dennis-UT

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

11/26/0512:26 PM

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Former Member

Doh! Here it is...

11/27/056:43 PM

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Former Member

Doh! Here it is...
GRILLED MAPLE-BRINED PORK CHOPS

I tweak the brine to my liking, omit the mustard, cloves, etc.

11/27/056:45 PM

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dlsMember

quote:
Originally posted by Dennis-UT:
[qb] Doh! Here it is...
GRILLED MAPLE-BRINED PORK CHOPS

I tweak the brine to my liking, omit the mustard, cloves, etc. [/qb]

Small world - that's the same recipe that I use for some of the best pork chops ever. I go with the brine as is except that I sub 4 cups of apple cider for 4 cups of the water.

As mentioned upthread, smoke then finish on a hot grill.

11/28/056:17 AM

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wrencheadMember

Grilled Maple-Brined Pork Chops

To be on the safe side should a cure be added to the brine for protection during the smoking process?

11/28/057:38 AM

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Former Member

I only smoke them for about an hour, then finish on the grill. So no curing needed.

11/28/057:44 AM

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wrencheadMember

Dennis-UT

Thanks for the info.

Do you use a 50/55? If so how
many of those Costco packs can you
do at one time.

Wrenchead

11/28/051:06 PM

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Former Member

I have the Smokette 008 and do one Costco pack at a time (about 2 racks full, if I remember correctly). For as much meat as I eat, that lasts me and my family plenty long.

11/29/056:51 AM

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bornhungryMember

Thanks for the posting Dennis.
I've been wondering what to fix for the in-laws this Sunday and your brine is exactly what I needed. Think I'll stick with the hickory as far as wood goes. Might take pictures as well.
Merry Christmas everyone.

11/29/057:17 AM

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Former Member

Dennis

Thanks for the recipe - it looks great, can't wait to try it.

By the way, do you know what "Grade B" maple syrup is?

11/29/053:58 PM

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dlsMember

quote:
Originally posted by Q'n Mike:
[qb] Dennis

Thanks for the recipe - it looks great, can't wait to try it.

By the way, do you know what "Grade B" maple syrup is? [/qb]

Grade B is a late season, very dark, heavy maple tasting syrup. Often called "cooking syrup".

11/29/054:46 PM

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Former Member

Thanks for the recipe! I will have to try it.
Right now I have two pork butts in the 050 for
the local eateries lunch special tomorrow.
Rhino

11/29/058:21 PM

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rt64Member

I tried the "brined pork chops" w/pear Chutney.I marinated 1 1/2" loin chops for 10 hours, then kept in refrig till last nite. Cooked on grill for 20 min. They were absolutely fantastic! Very moist, Tender & flavorful.---the best chops yet. Many thanks Dennis for the recipe. will use this one many times.
Ray

12/5/0511:12 AM

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Former Member

I'm glad to know that with all the info I've leached from this forum, I was finally able to contribute something other than a Smokin'/Tom rehash.

12/6/057:28 AM

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tomMember

We love it.

There is a great wealth of knowledge and creativity on the forum.

We learn a lot more,when we're not comin' in with just our approaches to things.

12/6/058:24 AM

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solemanMember

Resurrecting a post from 2005: tried this maple brine on some pork chops for about 8 hours today. Out of the brine and a light coat of olive oil, granulated garlic, cracked pepper and rosemary. Smoked with cherry wood until IT was 110, then onto hot grill until IT was 140. Very very good. Will definitely make these again.

8/9/1410:33 PM

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Former Member

been looking for a smoked pork chop recipe- I'll have to give this one a try.

8/10/149:13 AM

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chaplainbillMember

Remember, start with a good-looking pork chop.

8/10/148:42 PM

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wilberMember

quote:
Originally posted by Chaplain Bill:
Remember, start with a good-looking pork chop.

That's some pretty pork!

8/10/148:58 PM

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Former Member

Is'at Roscoe?

8/11/146:03 PM

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chaplainbillMember

We'll it was Roscoe. I think I finished all the chops.

8/12/146:13 AM

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bigwheelMember

Kindly dont show any pics of Wilbur. That could be a heart breaker. Thanks.

8/12/148:37 PM

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Former Member

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.

8/25/145:47 PM

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chaplainbillMember

that looks wonderful. I'm going to try the brine. I did some with tenderquick one time and they tasted like ham. Quite good.

That looks amazing.

8/25/148:34 PM

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andyjMember

Mmmmm.....

8/25/149:16 PM

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pagsMember

That looks amazing.

I buy a full pork loin and cut my own chops. Save a buck/lb that way. Makes for a great meal (brine also) at an inexpensive price.

I just bought Grill Grates for my grill, and they make outstanding grill marks...just like advertised.

8/26/148:37 AM

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