What to put in the smoker this weekend?

[Great-Kazoo]

Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.

I've used this one, then afterwards like other recipes we try different rubs and brines, like pineapple juice & soy sauce with red pepper flakes.
you have to wade through the authors pimping of his products, SO scroll down about 1/4 where the recipe starts.

http://www.smoking-meat.com/may-16-2...ps-extra-thick
We've used these from traegar recipe files.

• 1/4 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 2 teaspoons honey
• 1 clove garlic, finely minced
• 1/2 teaspoon coarse salt (kosher or sea)
• 1/2 teaspoon hot red pepper flakes
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley or cilantro
• 6 pork chops, each at least 1/2-inch thick
• lemon, garlic seasoning & or salt and pepper

Make the vinaigrette: In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops with Salt & pepper . We like to do an olive oil rub then dry seasonings.

Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.

• 1 1/2 " Thick Pork Chops
• olive oil
• red wine
• rosemary leaves (chopped)
• dry seasoning of choice. preferably something that accents the pork

Marinate Pork Chops in mixture of ingredients for 2 hours. Start your grill on smoke or bring to temp of 375 - 425. Place chops on grill and cook for 30 minutes Remove from grill and season with salt and/or lemon juice to taste. Serve and enjoy!
make sure pork is cooked to temp , checking with a good temp probe.

[Buff]

Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.

I've been doing chops with Granulated Garlic, Crushed Red Peppers for about an hour on the smoker, then cover the topside with brown sugar, grill them for about 12-15min per side. When you flip them over cover the topside with brown sugar again. The brown sugar and fat caramelizes and the chops are moist and have a nice smoke flavor. I've been on a Pacific Alder kick and it gives off a great flavor.

[electronman1729]

Started my pork shoulder at 6 this evening. Will probably pull it out of the smoker after 12am and let it finish in the oven.

[electronman1729]

[hghclsswhitetrsh]

Got asked to smoke some meat for a graduation party. Pork shoulder and beef chuck roast. Put it on at 9pm last night.

Sold the pellet grill and got a weber smokey mountain. So glad I made the switch, the taste is much different.

[jerrymrc]

Got asked to smoke some meat for a graduation party. Pork shoulder and beef chuck roast. Put it on at 9pm last night.

Sold the pellet grill and got a weber smokey mountain. So glad I made the switch, the taste is much different.

I think it is in the wood that is available for the different units. I am just learning about the Bradly I got for free. Have smoked one shoulder so far and while we like it I need to try some other woods on it.

[hghclsswhitetrsh]

I think it is in the wood that is available for the different units. I am just learning about the Bradly I got for free. Have smoked one shoulder so far and while we like it I need to try some other woods on it.

Oh I agree. I made excellent food with my pellet grill.

I had my traeger for a year, needed to upgrade for extra cooking space. I started looking at $1500 pellet grills to suit my needs. After hours and hours of research I decided on a WSM the food does taste different. I'm no expert but the fuel for cooking makes the taste difference.

[Great-Kazoo]

Oh I agree. I made excellent food with my pellet grill.

I had my traeger for a year, needed to upgrade for extra cooking space. I started looking at $1500 pellet grills to suit my needs. After hours and hours of research I decided on a WSM the food does taste different. I'm no expert but the fuel for cooking makes the taste difference.

Along with the prep and cooking of food. Doesn't matter how great the ribs were. A dried out brisket is still dried out. The up side is one learns from the last mistake.

[hghclsswhitetrsh]

For sure. Brisket is the most challenging thing to smoke. I've ruined a couple and made a couple awesome briskets. Very unforgiving.

[scratchy]

I've got a 17.5 pound turkey on the Smokey Mountain.