going for my second time at the smoker doing some nice bone in pork chops about 1 in. thick 7lbs thinking of using jans rub but any suggestions will help thanks from a new alberta smoker:)
Can't go wrong with Jan's rub. I use it on almost everything, including pork loin roasts. Just one thought. Don't cook your chops too long. I pull the P. loins at 140 F and FTC. Always nice and moist. I'd do the same for chops.
You almost always get good results brining pork, poultry and fish before grilling or smoking.
I agree with Ka. Except ribs, I find they lose that firmness. (Alberta smoker too) smoking a ton of stuff before the snow comes. :-)
Sent from my ASUS Transformer Pad TF300T using Tapatalk
agrees with above
then brine it will be
so i brined in a mixture 1 qt brewed coffee 1/4 cup kosher salt 1/4 cup brown sugar 4 hrs rinsed well pat dry sprinkled and rubbed with jans rub mixture. smoked for 1 hour apple and 1 more hr just heat. had to close up the vent to get my heat up outside below freezing -2c IT at 158 deg found the smoke flavor to be quite strong overpowered the meat also had to grill a bit to finish still good to eat but not the result i was looking for next time change it up a bit see what happens
For pork chops, steaks and other thin cuts I will only use 20 - 40 minutes. Make sure you don't fully close the vent, or smoke and moisture will backup into the generator.
1/2 hour for chops seems to be about the best for me. Then off to the grill or skillet to finish off.