I would Really, really like to know how to smoke pork chops. e.g. I
need to know what type of brine, how long to soak them, How long to
smoke them. I asked this once before and got recipes for a brine that
was not for smoking them, but one togrill them. I will do that after I
smoke them. Thank you in advance.

"bdeditch" wrote in message
ups.com...
I would Really, really like to know how to smoke pork chops. e.g. I
need to know what type of brine, how long to soak them, How long to
smoke them. I asked this once before and got recipes for a brine that
was not for smoking them, but one togrill them. I will do that after I
smoke them. Thank you in advance.


You mean so the are sort of ham like? You have to brine them with cure #1
(also called Prague Powder #1, Modern cure #1, Insta Cure #1, etc. ) I'd
brine them maybe 48 hours, then smoke them very slowly until they reach 160
degrees.

This is one brand of what you want.
http://www.butcher-packer.com/pg_curing_dq.htm
You can also use Morton's TenderQuick. www.theingredientstore.com

"bdeditch" wrote:
I would Really, really like to know how to smoke pork chops. e.g. I
need to know what type of brine, how long to soak them, How long to
smoke them. I asked this once before and got recipes for a brine that
was not for smoking them, but one togrill them. I will do that after I
smoke them. Thank you in advance.

If you have "Smoke & Spice", check p. 88 for a marinade/mop for smoked
shoulder pork chops. Pp. 85 to 90 have recipes for smoked pork chops, such
as center cuts, stuffed double thick and crown pork roast, including rubs
and mops. Yer really cooking to an internal temp, not a time.

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