Smoking Pork Chops

[taco]

like at coopers in llano. Should I go to a butcher and get like 2-3" chops? How long should I smoke them for?

 

[3_yard-out]

Only time I did em they were thin, cheap, Kroger's chops and they were awesome. I had been drinking too much to remember any particulars on the cooking, but since they are chops you can just pick one to be your "tester" They are leaner than regular BBQ so I wouldn't think Cooper's does them too "low and slow". If nobody here can help you out, you can google a BBQ forum called "the smoke ring". Lots of good info.

 

[TheTresLeches]

I know at Kreutz's they smoke a whole rack of pork chops and slice them off individually as they are ordered.

I used to work in a BBQ place in Missouri and they would smoke pork steaks which were steaks cut off a pork shoulder. They are fatty enough to handle low and slow.

 

[EDGAAA]

how did they turn out. i just bought 4 and i want to smoke them.

 

[taco]

never tried it. ended up smoking ribs which were excellent.
next time I smoke something I will probably try it.

 

[EDGAAA]

well i just got 4 buffalo burgers and 4 chops. i am planning on cooking the burgers and smoking the chops. is it best just to season them and throw them in the chamber, or come up with some kind of rub, let sit overnight, smoke and throw in the oven.

 

[GakFoo]

edgaa try this, its what i use (the rub will make enough for several batches, i keep it in a mason jar.) its awesome.

rub:
3 tablespoons coarsely ground black pepper
3 tablespoons packed dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper

rub down chops and let sit for 1-2 hours. smoke or grill chops to medium, followed by a dip in some bbq sauce to finish, or, for a fancier meal, basted with some Fischer & Weisel cooking sauce (mmm chipotle plum or pomegranete mango chipotle....) at the end of the cooking process as a glaze

 

[EDGAAA]

can i throw a little wine in the rub too? seems like pork chops need some wine.

 

[GakFoo]

i would save the wine for drinking. adding it to the rub would change it from a "dry rub" to, well, something completely different like a quasi-marinade, and i don't know if that would work. try the rub (i have let it sit in the rub from anywhere to 1 hour to overnight), before smoking/grilling, finished with, at the very end, some bbq sauce or something slightly sweet (like one of the Fischer & Weisel sauces I mentioned earlier) at the end...I will persoanlly guarantee you'll love it. my wife and i eat that with rice pilaf and salad or a green vegetable at least once a week. i use thick (like 2"), bone in pork chops. Or, just plain with no sauce is great too if you use the rub.

 

[Stove Top]

I did a 6 lb boneless pork loin this past weekend on my new Weber Smoky Mountain bullet smoker. I wanted the bone in like the do at Kreuz Market, but none to be had.

I brined the pork overnight then hit it with some Bolner's Fiesta Brisket Rub. 6 hrs at 225F. It was the best pork loin I ever had. Very moist. With the brining you have a hard time drying out the meat.