Author Topic: Pork Chops  (Read 1545 times)

Offline Grouperman941

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Pork Chops
« 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.
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Offline SiFumar

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Re: Pork Chops
« Reply #1 on: June 24, 2012, 03:03:55 PM »
Pork chops look great!  I do that a lot, add more cause things look lonely...lol.  As long as you gots smoke rolling , why waste it?

Offline ghost9mm

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Re: Pork Chops
« Reply #2 on: June 24, 2012, 04:32:12 PM »
Mighty good lookin pork chops...good job...
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Offline Kahunas

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Re: Pork Chops
« Reply #3 on: June 25, 2012, 06:07:09 AM »
Nice chops. I go 160 on turkey tit myself.
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Offline mikecorn.1

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Pork Chops
« Reply #4 on: June 25, 2012, 08:54:34 AM »
Nice poke!


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Offline sjmcdowall

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Re: Pork Chops
« Reply #5 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.