1 1/4" chops.

[MPTubbs]

Here's the Chop's with Oinker rub.



Here's the little piggies get'n a smoke job.



Thanks FLB....145*ish it is.

------------------------------------------------------------------------

After 3 hours of Pecan and one rotation.

[MPTubbs]

Let me ask a question......since these are 1 1/4" thick and my total weight is 13 pounds, the chops will cook faster then lets say a big slab of meat....right?

Say you have a 13 pound butt..it would take around 13 to 20 hours to cook.  And If you had two 13 pounds butts it would take 18 to 26 hours let say.

13 pounds of 1 1/4" chops would take like around 6 hours to hit an IT of 145* even though it's 13 puonds in the box ??

I have the PID set 175*....IT was rising to fast so I adjusted to that temp.

Remember my smoker is a dual element baby now.

[FLBentRider]

They might get done in 3 or four hours.

Since the loin is a tender cut of meat, it (IMHO) does not benefit as much from the low and slow treatment.

There is a lot less connective tissue to break down (like none).

AND

The mass to surface ratio is much greater - chops will cook faster than the same weight of pork loin since there is more surface area exposed to the smoke and heat.

[MPTubbs]

They might get done in 3 or four hours.

Since the loin is a tender cut of meat, it (IMHO) does not benefit as much from the low and slow treatment.

There is a lot less connective tissue to break down (like none).

AND

The mass to surface ratio is much greater - chops will cook faster than the same weight of pork loin since there is more surface area exposed to the smoke and heat.

Thanks FLB....It makes sense now.

[MPTubbs]

Here's the finished product.






I screwed up!
Not much smoke flavor and they were on the dry side.

Next time I'll smoke for 4 hours instead of 3 or use Hickory instead of Pecan.

FLB hit it on the nose....pull them bad boys out @ 142*.

I pulled @ 145*ish and some were @ 155* even though I rotated the racks.

Glad I took notes.  They will be perfect next time!

                                   ;)

[Tenpoint5]

They still look great MPT

[smokeNcanuck]

MPTubbs, you gonna eat all that?? :D
Looks fantastic, making me hungry!
Quick question as I am still new.  I see you have your V tray lined with foil, does this affect how the Bradley cooks??

[MPTubbs]

MPTubbs, you gonna eat all that?? :D
Looks fantastic, making me hungry!
Quick question as I am still new.  I see you have your V tray lined with foil, does this affect how the Bradley cooks??

Well...yes.

I use to only foil the back side to force the heat to the front of the smoker. When my smoker used to be a single element heat source. That would be the yes part.

I now foil all of it and punch holes were the vents are in the V tray.  I do this for easy cleanup.

I now have a dual element heat system and have no problems heating up my tower in the winter.

Those chops won't last more than 3 days around here....I'm a meat eater!   ;D

[OU812]

Thats a bunch of good lookin chops Tubbs

It was a great weekend for smokin, mine was rollin all weekend.

[MPTubbs]

Thanks OU!

Everyone really liked them....and yes smokeN their all gone!  ;D

Some of them turned out perfect while most were are on the dry side for my likens.

[Pachanga]

MPTubbs.

Thanks for sharing your smokes and notes.

It helps everyone to have a guide to use as a road map to success.   Judging by the number of views, a lot of people are taking notes.

Good luck and slow smoking,

Pachanga

[MPTubbs]

MPTubbs.

Thanks for sharing your smokes and notes.

It helps everyone to have a guide to use as a road map to success.   Judging by the number of views, a lot of people are taking notes.

Good luck and slow smoking,

Pachanga

Your welcome Pachanga!

Taking notes from me? Oh boy that would be a mistake!

A newbie leading other newbies.......that would be like the blind leading the blind! lol

                                                           8)

[OU812]

We all can learn somethin new.

[seemore]

MP, those look great!  And trust me, Seemore and I always take notes and find ways to improve our smokes.
And the advice you get from the Smoke Gods on this forum is always helpful!
Mrs S