Smoked Pork Chops?

Unknown

Has anyone ever "smoked" a pork chop?

I'm talking about the big thick ones that you normally grill. Just wondering how long it might take to cook if I put some hickory chunks on the lump and cooked em at 250-275

mkc

Getting ready to do this myself. I'm not a big pork chop fan, but the one I tasted at Cooper's in Llano was nothing like any chop I'd ever had.

Plus my DH loves them, and any guy who'd buy his forum-lurking wife an Egg for her birthday deserves a good pork chop

I have a couple of 1-pounders, bone in Berkshire "porterhouse" chops I got at Central Market and plan to smoke 'em tomorrow, so let's hear it from the experts!

Michelle

Essex County

Maybe a couple of hours. I've done whole pork loins at 275 and they only take about 3-4 hours to get to an internal of 145. Cook the chops by temp. Get them to 135, remove, jack up the heat and sear them to finish at 145-150.

Mike in Abita

Never tried smoking a pork chop. Maybe I'm missing something. I do like the way Essex Co. does his, and I have TRexed a few.

Car Wash Mike

Sure have. I would go at lower temp like 225-250. Indirect of course. Maybe an hour or so. I've never used Hickory, just Apple or Cherry.


Mike

FlaPoolman

For thick chops, rather than smoke I'll usually go indirect about 400 until 145-150 internal. For custom cut country ribs / pork steaks like these I'll cook similar to ribs.

Thick chops



The really big ones (these are 2# each I do like ribs

Klag

I TREX mine too, big thick ones.