Best Pork Chop I've ever had..........

Mattman3969

@sciaggie - you won’t be disappointed 

The Cen-Tex Smoker

BigreenGreg said:

Thanks @The Cen-Tex Smoker, I did it your way with honey and stone ground mustard with some spicy dizzy and pineapple head. Delicious.

Awesome! Always fun to see his pop up. I have a freezer full of fresh chops, thanks for the reminder. I’ll cook some up and post pics on here again. 

SciAggie

Dang! These turned out great. This may be my new favorite way to cook pork chops. 

pgprescott

Couple chops with the stone ground mustard and honey glaze. Winner! Served with some dirty cauliflower rice. 

sumoconnell

Split loin with a side of split loin. Vegetables are for suckers. 

bubbajack

Cooked these last night.....not bad at all.

booksw

Bump- for Father’s Day- I am going to make these tomorrow with Pineapple Head.  Thanks @The Cen-Tex Smoker!

Wolfpack

Thanks for the reminder- these are awesome and we haven’t had them in quite some time. 

booksw

I’m looking forward to it- I am also going to smoke some beef short ribs on the minimax to serve as appetizers.  I love having my coffee Sunday morning outside by the smoking eggs

JJensen

Looks great

booksw

Basic questions: 1. How long will they take to smoke (mine are pretty thin- maybe 3/4 inch)?  I want to air dry them as long as possible.  I probably should have brined them yesterday and air dried them over night but I didn’t. They went in the 4 hr brine at 7 am.

CPARKTX2

Spectacular! 

The Cen-Tex Smoker

booksw said:

Basic questions: 1. How long will they take to smoke (mine are pretty thin- maybe 3/4 inch)?  I want to air dry them as long as possible.  I probably should have brined them yesterday and air dried them over night but I didn’t. They went in the 4 hr brine at 7 am.

Sorry, just saw this. they should smoke pretty quick at that thickness. Maybe 20-30 minutes? 

Stormbringer

Made these again tonight - winner! 

GrateEggspectations

I hated chops until I started cooking them myself and learned that they need not be over cooked, and that they benefit from a good brine. In my parts, pork is also one of the most economical meats. Still a bargain, for now at least!

The Cen-Tex Smoker

She’s alive! I love seeing the oldies pop up. 

NDG

Oh yes, great post.

littlerascal56

Tonight’s thick cut pork chops.  Super moist & tender.

Stormbringer

Cooked this again yesterday it’s so damn good 

The Cen-Tex Smoker

11 years and it still slaps! it’s been at least 3 years since I have made these (I haven’t made them since we moved to the ranch). I have to fix that this week. Thanks for the reminder @Stormbringer. Glad you are still enjoying them. Can’t wait to revisit. 

YukonRon

I do the brining as well, and add much more to it. then I cut them thick, SV, then sear and smoke to 165F IT. Does not suck.

Stormbringer

@The Cen-Tex Smoker it really does, and this was one of the game changer cooks for the Big Green Egg. There's so many glazes too, but the Tsunami Spin and mustard glaze is always a winner. I’ve got another one to cook on Friday. 👍

@YukonRon I go to 150IT and agree it does not suck.