smoking pork chop help

Depends on how thick they are. If it was me I would brine them and cold smoke then grill.

Cooked this last night -- I over did the sear but otherwise great recipe.

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

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
• 1 tablespoon brown sugar

From Cameraman's CI web link above.