Low and slow double cut pork chops ... would this work?

Stormbringer

Considering trying a low and slow cook for some double cut pork chops, smoking them at the same time. My knowledge of the applicability of low and slow is very limited (having done it once, with beef short ribs), so would this work? I'm not sure whether low and slow + smoking works for any cut of meat, or if it's limited to specific cuts.

If I do low and slow, the plan was for Dizzy Pig tsunami spin rub and some apple smoking chips. Should I do direct or indirect setup? I was thinking around 120C/250F cooking temp.

Thanks.

Stormbringer

Think I found the answer:

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had/p1

JustineCaseyFeldown

You can do it, but it's kinda like roasting a steak at low temp. 

Even 'doneness', no sear. 

There's a german technique for curing the chop and smoking it.  I'm on mobile ot i'd search/link it 

frankly, i would go for a sear like a steak, which is what it really is. 

It's thin enough that roasting at lower temps means it would be done before any bark developed. 

But smoked pork is always good, right?

depends what you want on the plate

EDIT:  found the german recipe.  turns out that it is basically cured loin, hot smoked, and THEN the chops are chopped off and later heated up by pan searing.  essentially the same thing as, loin (i.e. 'canadian') bacon, only bone-in  ...so not quite what i was remembering.  C-tex's recipe looks like it runs a bit hotter at 275, and the glaze gets gummy and caramelizes a bit, so i think that would work (in lieu of a sear)

buzd504

I like a nice slow-smoked pork chop, but it definitely needs the sear at the end, IMO.

Stormbringer

I was planning to sear it at the end, should have mentioned that, ala Cen-Tex's method.

Hans61

This will be good reverse sear chops!