Smoking Thick Cut Pork Chops - Do's and Dont's

[KY Smoke]

Ok Boys, not sure if this is a good idea or not but.....thinking about trying to smoke/cook some thick cut pork chops this weekend.  From what I've read so far, it's pretty tough to screw anything up in these smokers.  Although, I have seen that some have accomplished it.    There may be some guidance listed in all of these pork posts, but can't seem to find what I'm looking for. 

Since its pork, I'm assuming brining is preferred.  Since thickness is much less than a butt, brine about half the time or 6 hours or more?  Looking to tenderize them but not destroy them. 

I'm assuming that wood weight would be more like what you use for ribs, at 3-4 oz.  Since they're chops, looking at Apple wood and will use Apple
Juice in the in the moisture pan. 

Rub will be my standard pork rub recipe but thinking of adding cinnamon to it as well.  Has anyone done this and were there any "negatives" to doing it?  Can't imagine that there would be, but want to verify with your experiences. 

Lastly, shoot for a specified internal temp or treat them like ribs.....set time and no peeky?  Again, want them tender, and not over done any dry.  Would even rather error to the side of pink, since they are going to be good chops. 

Looking for any guidance or reassurance that you guys can offer up.  Thanks in advance.  Jeff

 

[gregbooras]

Jeff,

I would brine for 4 hours or so, the wood amount 1.5 oz. - 2 oz. max.

Also for thick chops, use a probe and cook until at least 150 degrees.

Greg

 

[Pork Belly]

I have done tipple thick chops, brined overnight. Rest the chops in the fridge from morning till smoke time. Season with your favorite pork rub and smoke to 145 internal.

 

[SuperDave]

My approach:
Brine
Butterfly
Stuff with sausage stuffing
Rub
And smoke to 145 in center of stuffing.  Usually takes between 1 hour and an hour and a half.

 

[cwshiles]

Wow Dave.  Those look amazing!  I'm drooling on my iPad

 

[KY Smoke]

Ok Dave, I'm with Charlie!  New idea now for the chops this weekend!    Stuffing recipe in "Sides" or your personal concoction?

 

[DivotMaker]

How thick are your chops, Jeff?  Here's what I do for country-style ribs (sliced Boston butt, about 1" thick):

Brined Country-Style Ribs

Pretty similar meat, but may have to back-off the brine time a bit for the thickness.  Also, chops can be pulled at 145-150 internal temp.  I go to the 190s on shoulder ribs because, well, it's pork shoulder!  Chops are loin meat, so much more tender.  Hope that gives you some ideas!

 

[KY Smoke]

All good ideas guys.  Gives me a couple of different directions to go with them.

Thickness on chops are around an 1-1.5" thick Tony.  Special cut from the butcher in town.  Awesome chops, but want to do something different with them, and preferably something that involves the #3! 

 

[SuperDave]

Ok Dave, I'm with Charlie!  New idea now for the chops this weekend!    Stuffing recipe in "Sides" or your personal concoction?

1 box of stove top stuffing and 1 pound of browned Jimmy Dean Spicy Sausage for the stuffing mix.

 

[KY Smoke]

Thanks for your stuffing recipe Dave.  But remembered I have a sausage stuffed mushroom recipe with cream cheese that I think I'll modify a bit and use.

Button mushrooms, cream cheese, sausage, graded onion, and Panko Bread crumbs.  Instead of putting the stuffing in the mushroom caps, dice up the mushrooms and blend into stuffing mixture. 

This recipe is great as is, but should be awesome stuffed in Butterflied Pork Chops!    Thanks again for the idea Dave! 

Will be sure to add pics and details on Saturday at some point.

 

[DivotMaker]

With 1 - 1.5" chops, Jeff, you definitely want to probe them for internal temp.  Those sound great, so you sure don't want to overcook them!

 

[Limey]

I pull my thick cut pork chops at 135 and rest them. During the rest they will rise to 140 which kills Trichinosis. Granted, these are "ragged edge" but I think most people overcook most things (Q excepted). In any event trichinosis is pretty irrelevant these days-in the last year that there was data there were 12 cases of trichinosis in the US of which 9 were from wild boar and 2 were from backyard pigs. only one case was unaccounted for. Bottom line, if you buy your pork from a reputable supplier forget about trichinosis. BTW to put this in context around 60 to 80 people get killed by lightening every year in the US.

 

[Carp210]

I'll be doing stuffed pork chops too.  Amazing photos Dave.

 

[KY Smoke]

Agreed guys, IT probe set to stun (or 135F) it is!  ;D  There will not be any over cooking of these babies this weekend!  Thanks again.

 

[DivotMaker]

Agreed guys, IT probe set to stun (or 135F) it is!  ;D  There will not be any over cooking of these babies this weekend!  Thanks again.

Apologies to Roger, but minimum 145 on pork, for me.  That's the USDA #, and one that I agree with.  It's still slightly pink, at 145.  Can't do medium-rare pork!

 

[gregbooras]

Looks like lots opinions on the finished temp on the chops.

Last piece of advice, reverse sear on the grill.

Greg

 

[KY Smoke]

May pull them right past 135f and then try and somehow reverse sear them (if I can keep the stuffing in them) for 5 minutes or so as Greg suggested. They should be around 145f when searing's complete.  Sounds like a plan.  Thanks guys.

 

[SuperDave]

This will become one of your go to meals for small dinner parties.  Sometimes it is difficult to think of something to smoke for just you and another couple or 2 and this fits the bill perfectly. 

A few more pics.

 

[Carp210]

Dave,
Did you smoke those in the foil pan or on the grate?

 

[SuperDave]

Dave,
Did you smoke those in the foil pan or on the grate?

On the grate.  These are pretty sturdy and I think they could take a reverse sear.