Hickory Smoked Pork Chops

posted in: Pork 0

Decided to smoke something to test my new motor in the smoke generator.  Had some pork chops in the freezer.  Sprinkled a little Pappy’s and garlic powder.  Next time I think I’ll cure them.

Here they are after 2 hours at 250ºF with 3 Apple bisquettes (1 hour of smoke) … finished them off on the gas grill

Plated the chops with some mashed taters, gravy, and green beans … lets eat !!

My Auber PID started acting up half way into the smoke.  The temp reading on the front started going up and down like a roller coaster.  Since it’s new I initially thought it was broken but minutes later the PID once again was functioning flawlessly.  Turns out it was drippings from the chops and the wild temperature oscillations were occurring until the drippings hardened on the temp probe.  Guess I need to be more careful when I position the temp probe.  I position the temp probe under my lowest meat loaded with meat.

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