I'll be smoking these this next week for the first time. Do you first put them in a cast iron skillet to sear on both sides or just put them in the smoker after the seasoning process? I'll be using a weber smokey mountain.
thanks!
I'll be smoking these this next week for the first time. Do you first put them in a cast iron skillet to sear on both sides or just put them in the smoker after the seasoning process? I'll be using a weber smokey mountain.
thanks!
I've seared them first then smoked them to keep the juices in while smoking. Be very careful so as to not dry them out while smoking them...its really easy to make this mistake....believe me I have made the mistake many times...I have found that stuffing a 2" chop and grilling it works better for my taste and level of success as well...
I seen them 2 minutes each side and into the smoker I watch them closely once in because you can easily over cook them as mentioned above. I think I set the smoker @ 250 and take them off once they hit 145, it doesn’t take long.
@kennethandmacy
2004 Triton 196
200 Merc
1199/898
What Stoner says and maybe less internal temp at removal with some foil covered rest time before serving...
yep indirect heat,275ish..pull at 145,let them rest...yum
TrackerUser
I’d brine the chops before smoking them. Much better results.
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I just busted out 20 pork loin chops at 500-600 direct on the bge. You better pull them at 130-135 at that temp. The carry over is high with lean meat.
Thanks for all the replies. I'll be smoking them on a weber smokey mountain. I will soak them in brine the night before.