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msu12181
07-16-2012, 08:55 AM
So I have my mini WSM with me at the lake house and want to smoke some pork chops and finish off on the grill. They are all bone in chops. How long should I smoke before finishing off on direct?
Thanks

Bludawg
07-16-2012, 09:36 AM
Depends on how thick they are. If it was me I would brine them and cold smoke then grill.

cameraman
07-16-2012, 10:47 AM
Cooked this last night -- I over did the sear but otherwise great recipe.

http://www.cooksillustrated.com/recipes/detail.asp?docid=19838

Tatoosh
07-16-2012, 08:36 PM
Interesting recipe and glad you pointed it out. I am learning to do a cured/brine smoked pork chop that will benefit from this recipe. I can see I over cooked mine, their target temperature for the meat is about right 120F while smoking. Then sear to 140F and you should have a nice moist chop. I went to 145F or higher and my 1 inch chops dried out quite a bit.

Next time, I am shooting for 140F maximum. I may sous vide my chops after smoking to the finish temperature so I can store them vacuum packed for later use. Then it is just a matter of warming, searing off and enjoying.

The CI sauce looks interesting, though my family will likely demand I substitute the sweeter "banana ketchup" into the recipe:

Sauce

1/2 cup ketchup
1/4 cup molasses, light or mild
2 tablespoons grated onion (see note)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar (http://www.cooksillustrated.com/tastetests/overview.asp?docid=10104)
1 tablespoon brown sugar


From Cameraman's CI web link above.