Author Topic: 1" Pork Chops  (Read 1740 times)

Offline racingmasterken

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1" Pork Chops
« on: February 13, 2010, 06:51:31 pm »
Hi guys\gals, this will be my second time smoking with my DBS. I am going to try some pork chops "no bone" about 1" thick this time. I have dry rubbed them and put them to bed for the night in the fridge. My questions are how long should I hot smoke them? Should I pre cook them in the oven like the ribs I did? How long should I smoke them? What would be the best smoke, I have mesquite, maple, hickory or special blend. Any help for a newbie would be great.

Thanks

Offline Habanero Smoker

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Re: 1" Pork Chops
« Reply #1 on: February 14, 2010, 02:45:56 am »
There is a recipe on the recipe site that gives you the basics of smoking pork chops. Just start at step #4. The first 3 steps refer to the curing stages.

Smoked Pork Chops

Myself, I like to either hot or cold smoke for an 40 minutes to an hour, then transfer to a grill or pan. That way I can control the degree of degree of doness better.


     I
         don't
                   inhale.
  ::)

Offline racingmasterken

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Re: 1" Pork Chops
« Reply #2 on: February 14, 2010, 05:55:00 am »
Thanks I will try that.