COLD SMOKED PORK CHOPS

[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

[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 ;)

[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

[Habanero Smoker]

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

[OU812]

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.