gonna smoke some thick chops

[thenewguy]

Going to smoke some thick chops on sunday. Rubbed with maybe too much fatboy all purpose rub, covered with foil and setting in the fridge overnight. I plan on smoking with 3 oz hickory at  235 degrees until internal temp is 150. Is this going to work ok or have I just planned a disaster. Thanks for any advice.

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[Pork Belly]

Sounds good, bone in or boneless? I plan on doing some three rib thick bone in chops next time I see a bone in loin on sale. If no sales it will have to wait until I butcher hogs next fall.

One tip I will give is use plastic wrap on your meat after you have added a salt based rub. Salt can react with the aluminum. You might consider lowering your heat to 200 to keep the chops in the smoke longer.

[thenewguy]

the chops are bone-in. Not sure about the temp, maybe I should try 200 degrees?

[Pork Belly]

My thinking is the chops are not thick so they will take the heat and come to temp fairly quickly. Smoking them at a lower temp gets more time in the smoke.

[thenewguy]

the chops are 1.5 inches thick

[Pork Belly]

Those sound good, you should be fine at 200. Ever since I got my SI I have wanted to do some bone in chops. A recreation of a Pit BBQ place in Lano Texas, their "Big Chop" was bone in and three inches tall.

[thenewguy]

  ok 200 it is. Thanks

[SuperDave]

My 1.25" Costco chops are usually done in around an hour.  (145 IT)

[DivotMaker]

Pull 'em about 145 and throw them on a hot grill to sear!  Nothing like tender, smoked meat, with a good hot grill sear to finish!