Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: DWard51 on September 02, 2017, 08:03:20 PM
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Well, now that I've had the MES Custom SS for a couple of months, I've probably made 10 runs of sliced jerky and sticks. That is what I originally designed this custom mod for and it works like a champ in that role. But recently I've been using it for higher heat smokes of more traditional meats in the 225* to 250* range. I'm impressed with the performance in that mode as well. The rock wool insulation and precision control of the Auber Instruments plug-&-play PID in a box makes this thing a joy to use. I'm almost shamed to say I have not fired up the WSM with charcoal since I made the MES Custom SS mod.
So far at "normal" smoking temps I've run the following:
- Ring of fresh home made Italian sausage
- Cut chicken leg quarters (with the skin seared on the Weber Summit S-670 sear burner to finish)
- Smoked burgers (again seared on the Weber Summit S-670 to finish)
Tonight's run of "regular" smoked meat will be 4 large and nearly 2 finger thick pork chops in the MES Custom SS at 250* right now. Did not take any photos of the prep, but I will post the results. The recipe I used was from Malcom Reed and his "How to Do BBQ Right" website (there is also a Youtube video). The rub is my own, but other than that its straight from his recipe & video. I only made 1/2 the brine recipe and used a gallon zip lock bag instead of the 2.5 gallon he uses. It's an easy recipe.
- 4 thick cut pork chops (like 2 finger's worth of thick!)
- 32 ounces of Apple Brine
- BBQ rub
- Montreal Steak Seasoning
The Brine consisted of (this is 1/2 recipe of his original version):
- 32 oz of apple juice or apple cider (I used 100% juice)
- 1/2 cup of light brown sugar (packed)
- 1/4 cup of Kosher Salt
- 1/4 cup of BBQ rub
Heat 1/2 the apple juice in a pot, add the salt, sugar and dry rub. Heat while stirring until sugar and salt are dissolved. Remove from heat and add the other 1/2 of the apple juice/cider to cool the brine down. The brine can be made ahead and stored in the fridge.
Put the chops in a zip lock bag or other container to hold chops and brine. He recommended putting the zip lock in a bowl to contain any leaks. Good thing I did as one of the bones in the chops poked a small hole in my bag. Pour the cooled brine over the chops, burp as much air out of the bag as possible and move the chops around to make sure all the meat is in contact with brine. Refrigerate for 2 hours.
Fired up the MES Custom SS at 250* about a half hour before taking the chops out of the brine. I ran hickory pellets in my pellet tray as these chops should only take about 1:15 to 1:30 to fully smoke & cook (not going to absorb a ton of smoke in that time).
Pulled the chops from the brine and let them drain on a rack in a sheet pan. Hit them all over with a decent amount of the same pork rub I used in the brine, and then with a light application of Montreal Steak Seasoning. Then into the pre-heated smoker over an empty foil pan as a drip pan to smoke. I'll check and turn them in about an hour, but I plan on smoking them to the recommended 140* internal temp before pulling and letting them coast the last 5* to a final temp of 145*.
Here is Malcom's video of this process and where I first saw the recipe:
https://youtu.be/e9isO7XSLYA
I took a quick snapshot of the MES Custom SS & chops when I checked their temp. They are at 127* so it should not be too much longer.
(https://i.imgur.com/LhgXfh3.jpg)
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Got sidetracked by Football & eating the chops. Moist and a great flavor. This is an easy and tasty smoke and only took about 1:10 in the pre-heated smoker to cook to 140* internal. I will be making these again for sure. Finished photos....
(https://i.imgur.com/pswtq0L.jpg)
(https://i.imgur.com/iKUDWkB.jpg)
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Man that looks tasty.
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They do look super moist.
I love a nice thick cut like that.
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Making my mouth water! Lookin Good! :thumbup:
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They look moist and tasty.
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Thanks....
This is an easy and quick smoke. I'm going to be doing this again for sure.
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Smoke on thick pork chops equals GOOD, especially if you can keep them moist......Good job!!
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thanks for the recipe and technique.
brined pork is the way to go, flavor & moistness, best of both worlds.
those chops look mouthwatering
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Looking good.
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Beautiful. I like Malcolm's videos
Sent from my iPad using Tapatalk
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DW, those thick cut chops look delicious. I'll take mine with a little applesauce.
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Fantastic looking chops!