bigbassnutt
New member
Those look really good Dave, I have been looking for something new to try. I might have missed it but do you smoke at 225?
Durangosmoker
Member
I just smoked some regular thickness pork chops last week. Brined for 5 hours, rubbed with Spice Hunter's Cowboy BBQ rub, then into the smoker at 225 with 1.75 oz of alder. Only took about 45 minutes till the maverick told me they had reached an IT of 150. let them rest in the cooler, foiled and wrapped in a towel, for about 45 minutes before serving. Delicious.
K
KY Smoke
Guest
Hey Dave....just smoked the thick cut, stuffed chops today for my wife's bosses birthday luncheon. Instead of using your stovetop/sausage stuffing, I changed things up a bit. I decided to make your stuffed mushroom recipe as well, and just doubled the stuffing portion and used this stuffing in the filleted chops too. Added Panko Bread Crumbs to help stiffen it up a little more and was perfect.
If you remember, I brined the filleted chops about a week ago and then froze six of the chops. Took them out of the freezer on Wednesday night and moved them to the Fridge. So this morning at 9am, I took the chops and rinsed them good again. Then stuffed the six chops with the mushroom, cream cheese, parm and sausage stuffing. Tied them all with butchers twine to keep them together through the smoking and braizing process.
I also changed the dwell time in the smoker to roughly an hour at 235F, to keep them from getting too much of an overpowering smoke flavor. Took the IT temp in the stuffing center to 110F and then moved them to the Weber Genesis to braize and finish up. Took them off at an IT of 150F and moved to an insulated pan to transport. A quick note on the mushrooms, I smoked them for 15 minutes and moved them to the oven for 15 minutes to finish.
All I can say is that the stuffed chops and mushrooms were a huge success! All of my wife's co-workers and her boss were extremely impressed. Will definitely have to keep this recipe for the "go to dinner", when we need something good and quick. I know now that you can keep brined chops in the freezer for those unexpected occassions, and they will be just as good as if you just brined them.
Some pics of the process......unfortunately I was so rushed to get everything loaded up and get the food to my wife's office, I neglected to take completed pics of the stuffed chops and mushrooms. I know...unbelievable! :-\ But they were a hit and that's really all that matters at this point!
Thanks again Dave for all of the pointers!
If you remember, I brined the filleted chops about a week ago and then froze six of the chops. Took them out of the freezer on Wednesday night and moved them to the Fridge. So this morning at 9am, I took the chops and rinsed them good again. Then stuffed the six chops with the mushroom, cream cheese, parm and sausage stuffing. Tied them all with butchers twine to keep them together through the smoking and braizing process.
I also changed the dwell time in the smoker to roughly an hour at 235F, to keep them from getting too much of an overpowering smoke flavor. Took the IT temp in the stuffing center to 110F and then moved them to the Weber Genesis to braize and finish up. Took them off at an IT of 150F and moved to an insulated pan to transport. A quick note on the mushrooms, I smoked them for 15 minutes and moved them to the oven for 15 minutes to finish.
All I can say is that the stuffed chops and mushrooms were a huge success! All of my wife's co-workers and her boss were extremely impressed. Will definitely have to keep this recipe for the "go to dinner", when we need something good and quick. I know now that you can keep brined chops in the freezer for those unexpected occassions, and they will be just as good as if you just brined them.
Some pics of the process......unfortunately I was so rushed to get everything loaded up and get the food to my wife's office, I neglected to take completed pics of the stuffed chops and mushrooms. I know...unbelievable! :-\ But they were a hit and that's really all that matters at this point!
Thanks again Dave for all of the pointers!
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DivotMaker
New member
Nice job, Jeff!! Cool to be the "office hero," now and then! Keep them begging for more.
K
KY Smoke
Guest
Thanks Tony! Trust me, they already are! I think they are going to keep my #3 running on any Thursday night and Friday that I have time! 8)
DivotMaker
New member
Oh yeah, Jeff!! Keep 'em drooling! I brought ribs last Tuesday, and they're begging for more! 8)
DivotMaker
New member
They look like pork-shelled tacos! Better watch out, Taco Bell might try to steal this one! ;D ;D Bet they taste good!
;D ;D Bet they taste good!
azbohunter
Member
Super Dave, Have these thick cut stuffed pork chops in brine and going on the smoker for early dinner. Hope they come out as good as yours!
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