When is it done?

Magee · April 17, 2007, 06:32:28 PM

HELP! I have been purusing the forum for clues on when the meat is considered 'done' in a BDS. We put brined pork chops in the smoker with smoke only for two hours, then cranked up the temp. to 220 and placed a meat thermometer in one of the thickest chops. After 5 hours the smoker oven temp only read 165, and the chops were only 145. So, we cranked it up to 300 for another couple of hours. The oven reached 225, and the meat never went above 150. By this time we were pretty damned hungry, and the pork had been frozen so was trichonosis free... so we ate it. It was tasty, a little dry, but definately seemed 'well done'.

Now, everything I have read has said that pork should have an internal temperature of 165 to be considered cooked. And I can't figure out why, after so much time, the temp. never rose properly. (new digital smoker, two different meat thermometers in two different chops).

This is Canada and it can get bloody cold and blustery year round, so the smoker is inside an insulated shed. A small exhaust fan stops the building from filling with smoke. So wind and weather are not influencing factors. The vent was 1/4 open.

So, what does done really mean? I'd hate have the clan out for supper and end up poisoning the lot!

Magee

Wildcat · April 17, 2007, 07:28:02 PM

Do not know much about the digital BS and have never smoked chops, but generally, the BS takes time. Keep the Box temp at 200 or better and simply wait until internal meat temp is correct. As an alternative, do the smoking part cold, then cook in the house at 200. Slow cooking helps to make meat tender. Others with more experience with digital and chops should chime in later.

Magee · April 17, 2007, 07:35:15 PM

Wildcat, My mother always told me that patience was a virtue... she also suggested I explore the art of planning ahead. (She is now in her mid seventies and still reminds me of my short comings). I did manage to keep my hooks off the door latch, and only opened the smoker once, but jeez, there wasn't more than 10 lbs of meat in the puppy. How long would a truly full smoker take to cook things through?

Gizmo · April 17, 2007, 08:32:48 PM

In my opinion, pork chops are not a low and slow type meat. They are thinly sliced and do not have the fat content in the meat like you find with ribs, brisket and butts. I would suggest similar to Wildcat and do a smoke in the BS (hot at 200 or cold) and then crank the heat to max or my preference would be to finish in the house oven (325 deg.) or on the grill. Depending on whether you hot or cold smoked, the chops should only take 30 to 45 minutes tops to finish off less if on the grill. Food safety standards do suggest 165 but I have read many articles where it is not necessary to go that high.

Habanero Smoker · April 18, 2007, 03:54:38 AM

In the USA (I'm not sure about Canada); though federal guidelines suggest 160°F, it is safe to eat pork at 145°F; I rarely take pork over 155°. Today's pork has been breed so lean that going over these temperature, you come out with some pretty dry meat; even if you get the enhanced pork, that has been injected with a solution. If you look at modern recipes for reputable sources, you will frequently see the temperatures of 145°F-152°F.

Like Wildcat and Gizmo already stated, chops are not good for slow cooking. After applying smoke, you should grill, or pan fry them.

Wildcat · April 18, 2007, 04:27:31 AM

Habs and Gizmo make sense. I was not sure about chops. As far as Brisket and Butts, it can take all night or longer. Some things can take as long as 20 to 24 hours especially if the BS is loaded out. How cold the beast is when you start cooking has a lot to do with it also. Patience is a must with the BS with most things, and especially with ribs, brisket, and butts. Allow plenty of time for these critters and you will be amazed at the end results.

Magee · April 18, 2007, 07:10:19 AM

Thanks for all the input. It makes sense. I think I'll do my chops on the Big Green Egg and save the smoker for other stuff. But, what about thin fish filets? I have a bunch of rainbow trout filets (skin on) that I would like to do, but will these turn to leather as they are not very thick? I know there is more fat in the fish, so is that the determining factor?

We have done tons of smoked salmon, turkey, trout and duck on the Big Green Egg, but controling the temperature was always a problem... it easily got too hot. Seems like the BS has the opposite problem. Maybe I should put the BS in the BGE and just stand back ;) ;)

Wildcat · April 18, 2007, 11:12:10 AM

If you do, post the results and methods. I have an Uncle in St. Augustine, Florida that is an expert on smoking thin filets. I will see him sometime this summer and learn a good method. After I give it a try in the BS I will post.

Habanero Smoker · April 18, 2007, 12:21:24 PM

If you smoke trout you should check out this brine by Boutch; it's really good. If you have thin fillets, read further down in the thread to see the slight changes I've made. I bring my fish up to an internal temperature of 140°F.

http://forum.bradleysmoker.com/index.php?topic=1025.msg27570#msg27570

West Coast Kansan · April 20, 2007, 08:30:56 PM

Magee, another approach to a great smoked chop is to smoke the full loin (or half at about 3 to 4 pounds). As a large piece it will stay moist up to and beyond 150 IT. Starting with a fridge temp piece you can smoke for a good period with the bradley to get the amount of flavor you want. The flavor gets better when allow to rest over night in the fridge after smoking - IMO.

The loin can be made into sandwich slices, great roast, or sliced for chops cut as thick as you like and especially easy to stuff with your favorites.

Last great stuffed chop I had until I did my own was near ag U , North Central Kansas. You probably been there.