COLD SMOKED PORK CHOPS

Started by Jim O, August 01, 2011, 08:17:54 AM

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Jim O

I'm thinkin' of putting uncured and unbrined pork chops into the bradley with about 1-2 hrs of cold smokin' then finishing off on the grill.

Does this sound like a plan ?

Jim O
- smoking
-boating
- motorcycling
- how do I find time to sleep !

muebe

They are great that way! If you can let them rest in the fridge overnight before grilling. It lets the smoke flavor mellow and penetrate the meat. Steaks are great this way also ;)
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

OU812

Yep,,,,,,do it all the time.

Just take the chops straight outta the fridge and right in the smoker, the smoke flavor will be stronger if you wrap in plastic after the smoke and let sit in the fridge over night then grill the next day.


Jim O

Thanks guys !

Having about 10 folks over for a BBQ and thought I'd try this then slap onto the Napoleon to cook.

I'll smoke them a day ahead and refrig until needed.

Jim O
- smoking
-boating
- motorcycling
- how do I find time to sleep !

Habanero Smoker

For flat thin cuts like chops and steaks I only use 40 minutes of smoke, 1 hour maximum.



     I
         don't
                   inhale.
  ::)

OU812

Quote from: Habanero Smoker on August 01, 2011, 01:14:40 PM
For flat thin cuts like chops and steaks I only use 40 minutes of smoke, 1 hour maximum.

Good point.

When I do New Yorks I cut them 1 1/2" thick and smoke 2 hr then wrap.

With thinner cuts like chops 1 hr smoke would be tops, unless you have them cut 1 1/2" thick  ;D

Also I try to keep the cabnet temp below 70 F.