Smoked pork shoulder chops

G’day

This sort of sprang out of downsizing. I’ve gone down from the kettle to an acorn junior for smoking cause there is mainly just me and the wife. I could do a whole Boston butt but the remains would have to go to the Time Machine, the freezer.

Thought I’d give some pork shoulder chops a go as the come from the shoulder same as the Boston butt.

Brined them to keep um moist. Smoked at 130c for about an hour and 1/2 till the temps flatlined. Boated with a tetra pack of apple juice an covered in foil for a future 2 hours. All the spices fell off. They came back in a gravy later.

Stoked up the coals and hardened up the chops as they were fall apart soft.

Nothing really came out as planned but I got to eat and enjoy the end product.

I’ll be doing this again and learning a bit more.

Regards Dave

Gday

The gravy also comes from a pan on the deflator. A fat seperator jug is a good help to clean the excess fats.

I’ve tried the sauces like the Americans do but they are a little to sweet and salty for my tastes.

Been using a water pan under the roast in a Weber kettle right back the the early 80’s

A gravy from the meat juices, the rub spices and off course the smoke beats anything out of a jar.

Regards Dave