Pit Boss Whiskey Still Pork Chops || How To BBQ Right

welcome back to the channel we are gonnahave an adventure todayit’s a thermometer I think it’s about20-ish degrees here in Iowa and let’ssee what do I havelet’s go with hickory um I’m gonna dosome smoking today actually I havecompetition blend sorry I’m gonna gowith Hickory here’s my pellets anywaywe’re gonna do some smoking wintersmoking and I’m gonna show you myaward-winning pork chops both the recipeand everything that goes along with ithow I do them what I’m gonna use thesetup of the smoker and all that andwe’re gonna give it a shot see if we canpull it off in the middle of winter soI’ll turn you guys aroundwe’ll get the smoker filled up and thenhead inside and get the meat prepped youcan see here we’ve got about a foot ofsnow between here and the smoker I’vejust turned it on I’ve got it set tosmoke down here you can see the little sso we’re set to smoke and we just wantto make sure that the smoke startsrolling and it is and I’m almost out ofpellets here so I’m gonna top this offI’m kind of low on pellets this time ofyear I do have a competition blend butit’s in a 40 pound bag and not in thetotes yet so I’m just gonna go withHickory typically I would recommendsherry for this recipe spilling all overI would recommend cherry but I don’thave any right now so we’ll just go withHickory all right so we’ve got thattopped off and today we’re gonna smokethese at about 225 but I haven’tmodified my smoker yet to actually setit to what I wantmeaning I can’t set it to 225 and havethe barrel be 225 I’m gonna work on amodification for that this coming seasonbut we’ll just kind of have to see Ithink I’m gonna set it at about 300 downthere and then what I recommend is comeup here to the thermometer on the actualbarrel and you want to use thattemperature for your cooking temperatureso if the recipe says 250 you’ve got toset it to whatever it requires to getthis up to that temperature so anywaygot that set let’s head inside and getthe pork chops prepared all right guysso got my feet here I think this isactually a first for metypically I go with a center cut bone-inpork chop whatever you do I recommend abone-in these are actually what we callan iOS shop and all that is as far as Iknow is a center cut shop plus theribeye portion so with the center cutyou’ll see the bone here you won’t getthis ribeye portion right there you’lljust get this back piece of meat plusthe bone but I do like the ribeyeportion too so I went ahead and wentwith the Iowa chop so I’ve just takenthese out of the fridge and we’re justgoing to go with a pretty basicseasoning of salt lightly coat at allthen I’ve got fresh ground pepper andthe most important part this is one ofmy favorite rubs not just because it’spit-boss brand but it’s been proven thatthis combination in this particular rubtastes really good I’ve gotten a lot ofgood comments on it it’s just got agarlic onion and paprika which is apretty classic mixture there we’re goingto coat each side includingbesides if possible with this seasoningonce I’ve got that all done I want tolet these sit and cut – not quite roomtemperature but just kind of sit andsweat for a little bit while the smokerheats up so I’m gonna get both of thesecoated and we’ll be right back at thesmokerall right guys we’re back out of thesmoker I got my BBQ light here so we’renot in the dark it’s gotten considerablydarker so what we’re waiting for is forthe temperature to stabilize and whatthat means is a couple different thingslike I had already mentioned thedifference between what you set it atsee I’ve got it set at 325 then I’ve gotmy actual setting or my actualtemperature at the probe which is 315and there’s a probe down in here whichI’m planning to modify later but anywaywe’re waiting for that to stabilize sothat 325 matches or your set temperaturematches your actual so it’s still tryingto heat and bring that up to match thosetemperatures but then we’re also lookingat the barrel and we want that to be ourtarget temperature for cooking so like Ihad said we’re looking for 225 right nowit’s still firing really hard andheating up there you can see it justcame up to 325 it’s going to go a littlebit past and then come back down andsettle and the reason you know that isjust like that in the last 10 seconds itwent from about 240 to now to 55 andclimbing but I think that’s going tocome back down and settle so we’re goingto wait for that and we’ll adjust ourcap if needed we’ll open that up alittle bit and bleed off a little bit ofheat for that 225 so we’ll head back inget the meat and come back out and I’llshow you one of my favorite littlesecrets with a lot of the things that Icook here on the pit-bossalright guys we’re about ready to getthese chops on the smoker just a couplelast touches here want to add just alittle bit more of this pulled pork rubjust a light coat on both sides I tookmy gloves off but my hands are clean andI misspoke we’re actually shooting for250 as our target temperature on thesmoker not 225 so I’m actually gettingthis recipe from how to barbecue rightsome of my favorite recipes for thesmoker are our on how to barbecue rightso make sure to check that out ok so Itold you I would let you in on myfavorite secret for using the smoker andthat’s to hang any of the meats that Icook so I’ve actually tried a coupletests with the hooks and without and Iprefer the hanging meat much better itseems to be juicier and more tender andas a result more flavorful so I just gota couple meat hooks here I’ve insertedthose right under the bone I’m kind ofthe anon rib eye side on each of theseand we’re going to take them out hangthem on the smoker I’ll show you how todo that and let them go until we reachour target of about 140 145 alright guyswe’re here at the smoker you can seewe’re at about 255 close enough and I’mjust gonna pull the door open we want togo as quick as we can but I want to golong I have to show you my setup so ifyou have the whiskey spill yourself whatI do a lot of the time is take out thecenter great I’ll hang it from the topgreat and then just have this as kind ofa safety in case something Falls youruin your whole dish it’ll catch it theywere just gonna take these and hook themover a single piece there you can do 2or 3 if you have a heavier piece like apulled pork I’ve done hanging and I’lluse 3 or 4 hooks and hook them overmultiple wires on the grate but anywaywe’re just gonna hang those and kind oftry to Center them roughly we’ll shutthe door just keep an eye on our pelletsand I’ll have to double-check the recipebut I think we’re shooting for about 140and then we’re the carryover will be 145so we’ll see you after a while all rightguys so it’s been about a half an hourwhich is roughly half of our estimatedcook time one thing I wanted to do isinsert a probe at this point but I thinkmy probe is buried under ice and snowlet me double check here is that a probeno okay so I’m just gonna double-checkmy pellets make sure that they’re stillfeeding one thing I’ve noticed with thisparticular smoker is it’ll develop kindof a hole I’ll show you what that lookslike so you can see right there there’skind of a hole where things are nolonger feeding so I like to check thisoh every 20 minutes half hour orsomething like that and just make sureyou keep that covered up also going todouble-check our temperature withoutopening the doorwe’re hanging still at about that to 60range to 55 which is perfect and if welook at our actual we’re actually 10degrees over so it just kind of reheatedto maintain temperature so you wouldexpect it to be a few degrees high soanyway I’m going to run in get my meatthermometer my digital thermometer sincemy probe is buried and we’ll justbriefly check our temperature at thispoint and just kind of gauge how long weneed to go to get to our finaltemperature before we pull these guysso as I mentioned we’re shooting forabout 140 145 is our finished like oureating temperature but you want to pullthem at about 140 to allow that 5degrees of carryover so anyway I’ve gotmy just digital thermometer here we’regonna kick that on try to check thesereal quick so I can one-handed probe itthere you can see we’re right at about ahundred degrees maybe a touch over and Icouldn’t quite get it inserted thereone-handed but no big deal we’re gonnathe neighborhood anyway so we’re gonnalet them go about another 15 20 minutescheck them again and you can see justopening the door briefly what that doesto your temperature so if you’re lookingyou’re not cooking as they saywe’ll be back we are just shy of 1 hourso I’m gonna try my best to one-handedcheck the temperature hereI would imagine we’re getting prettyclose thoughall right just hold you hereabout 115 on that oneand 117 on that one so it’s hard to sayhow much longer to go but if you do havea probe that you can leave in at alltimes you don’t have to open your doorit’ll go a little bit quicker and youcan just monitor it that way but I willjust double-check our pellets and ourtemperature you can see we’re just belowour target and it looks like I got adouble check my pellets there so keepchecking and we’ll be right backall right so we’re back inside I foldthem actually a little bit soon so Ijust kind of got tired of waiting Ishould mention that I may have saidbefore to plan on like 45 minutes it’sactually more like an hour and a halfyou can see this is the one that was inthe rear for just shy we’re at 142 inthe center let’s check this front onethis one is a little bit coolerit’s coming up I bet if we waited wemaybe get to 138 or so so we’re a littleshy on that one but I’m hoping we’regonna be okay so I brought these in putthem on the platelet them rest for about five minutes andlet’s take a look at what we ended upwith herelook at thatsee we’ve got a touch of our smoke ringthere around the outside and very juicyit smells great that’s what you’relooking for so that’s all for todaythanks a lot for watching I’ll see youguys on the next video