Smoked Pork Chops & Sweet Corn

[ronman451]

Weekday dinner on the Memphis Elite.

Smoked pork chops and some sweet corn on the cob.

[Pappymn]

I'd take a plate of that

[rwalters]

Oh man, now we’re talkin’

[sparky]

Oh, that looks good.

[smokeasaurus]

looks real good.

How did you prepare them?

We love pics but we also like to know about the process behind them

[ronman451]

looks real good.

How did you prepare them?

We love pics but we also like to know about the process behind them

Brined the pork chops (water, salt, sugar, pepper, garlic, onion) for a couple of hours in the fridge, then on to the grill to smoke for an hour at 200 degrees (internal temp on the pork was about 125 at this point). The corn went on the grill about a half hour into the process, prepped with a little olive oil, salt and pepper.

Took the chops off the grill and turned the temp up to 500. Finished the chops and corn on the open flame setup (about 8 more minutes of cooking).

The smoke profile was nice. Not too heavy. Meat was tender and moist, corn had a nice crisp bite.  I'm having a ball learning the ins and outs of this new grill!

[smokeasaurus]

Thanks Ron,

I like the idea of brining the pork chops. Good call.

[HighOnSmoke]

Tasty looking cook! Great job!

[Roget]

Looks great to me.

I've actually never cooked corn on the grill.
So... You cooked it at 200° for 1/2 hour, then at high heat for 8 minutes more???

[ronman451]

Looks great to me.

I've actually never cooked corn on the grill.
So... You cooked it at 200° for 1/2 hour, then at high heat for 8 minutes more???

Yep, that was pretty much it! I had no idea what I was doing with the corn, so I kinda winged it. I wanted some smoke flavor, and a little char. It came out about like I hoped. I think it could have cooked a little longer, but not a bad first try...

[Roget]

Thank you sir. Ima gonna try it tonight.