Print Page - 1" Pork Chops

Title: 1" Pork Chops
Post by: racingmasterken 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

Title: Re: 1" Pork Chops
Post by: Habanero Smoker 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 (http://www.susanminor.org/forums/showthread.php?t=87)

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.

Title: Re: 1" Pork Chops
Post by: racingmasterken on February 14, 2010, 05:55:00 AM

Thanks I will try that.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: racingmasterken on February 13, 2010, 06:51:31 PM