BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Grouperman941 on June 24, 2012, 01:28:50 PM

Title: Pork Chops
Post by: Grouperman941 on June 24, 2012, 01:28:50 PM
So, I was smoking a turkey breast, and the smoker looked a little empty.

I had just trimmed up a boneless loin to try Canadian bacon, and I cut a bunch of chops.

I wondered if I could just cook up the chops on the top rack while the turkey smoked, so I tried it.

The result looked like this:




Just under an hour -- juicy and delicious with just the right amount of smoke. I was using Jim Beam pucks. I went to 145 degrees.

I dried out the turkey breast, but it was still good (I read to go to 170, but probably should have stopped about 160). No pics of that. They disappeared from my camera somehow.

The bacon experiment continues this Tuesday.
Title: Re: Pork Chops
Post by: SiFumar on June 24, 2012, 03:03:55 PM
Pork chops look great!  I do that a lot, add more cause things look  As long as you gots smoke rolling , why waste it?
Title: Re: Pork Chops
Post by: ghost9mm on June 24, 2012, 04:32:12 PM
Mighty good lookin pork chops...good job...
Title: Re: Pork Chops
Post by: Kahunas on June 25, 2012, 06:07:09 AM
Nice chops. I go 160 on turkey tit myself.
Title: Pork Chops
Post by: mikecorn.1 on June 25, 2012, 08:54:34 AM
Nice poke!

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Title: Re: Pork Chops
Post by: sjmcdowall on June 25, 2012, 10:46:28 AM
I had the same scenario when I was smoking my Canadian Bacon -- left over chops!  Yours looks awesome and 145 should be perfect for them.  For the T-breast, don't forget even at a low and slow -- there will be heat carry over for 20+ minutes cooking the meet, so take it out 5 or so before your "optimum" temp. and let rest .  Did you brine the bird before hand? That helps a TON as well.