"Perfect" Smoked/Grilled Pork Chops

Steve-O

I have finally found a way to get the smoked flavor I like in a grilled chop. I like thick cut butterflied loin chops - very lean and our local grocer puts them on sale frequently. I have tried just smoking them, but they turn out too dry. I have grilled them over a very hot fire with a dwell, just like you would a steak, and they are good, but just not what I am after. I have now used the following method three times with, imho, excellent results. As soon as the charcoals are glowing from my electric starter I add a couple of nice chunks of apple wood and put the chops on. The dome on my small is reading about 150 degrees and the smoke is pouring out. I leave the bottom and top wide open and let the temperature rise to 450 degrees, usually about 8-10 minutes, all the while the smoke penetrating the chops. As the temp approaches 450 I begin to close down the vents to hold at 450. After 1.5-2 minutes more I turn the chops for another 3 minutes, then dwell for 4-5 minutes. Wonderful smoked flavor, nice grill marks and charing, very juicy and tender. This is my permanent method for loin chops from now on (until I find something even better - hard as that is to imagine).

Wardster

Steve-O,
Any rub or marinade? Or is the doness and texture the key here?

Steve-O

Wardster,
No marinade - I just used Butt Rub for seasoning and mustard for whatever it seems to do to make chops and steaks turn out so good.

TRex

Steve-O,[p]How thick are your chops? Any idea what internal temp you're cooking to?

Steve-O

TRex,
These chops usually run 1"-1.5" thick. I have not checked the internal temp because this process seems to work so well, I haven't seen the need. The first time I tired this I only used a 3 minute dwell, took them in the house and had my wife cut one open - "No way!" was her response, so I put them back on for another two minutes and they were just fine. That is how I arrived at the 5 minute dwell - kind of hit and miss the first time around. I would guess, though, that it is somewhere around 145-150. I will check it the next time I do these - you have made me kind of curious.

Stogie

Steve-O,[p]Here is another idea for you to try......Brining. I have started doing this and now do it on all my thick-cut chops and loins.[p]No hassle whatsoever...just mix your brine and let sit for 4 hours...use a large ziploc bag is easiest. Then I apply my rub and cook away OR if time allows, let sit overnight.[p]I like this as it adds a "cushion" in case you overcook slightly OR you have guests or family that need the meat more well done. Many folks are put off by any pink in pork, though we all know it is OK to eat.[p]Stogie