Saw a post on pork chops by Ronman451. So I thought I would try it. I did a combination of that and a post by DWard51.
Bought a thick chop. Brined it for about 2 hrs before putiing it on the RecTec. Here it is ready to brine for a couple of hours.
After brining, I injected it with some of the brine and added rub and some Montreal Steak seasoning.
Into the smoker at 225*
After 45 minutes I added the corn (should have been at 1/2 hour but I got sidetracked). After an hour i took out the chop and left the corn in for another 20 minutes.
Meanwhile I sauteed some green beans, onion and garlic.
Also made some mac & cheese, About this time I was juggling a lot of things and forgot to take more pics.
Put the grill grates on the smoker and bumped it up to 500*. Put the corn and the chop back in for about 10 minutes.
Here they are all done and plated.
The chop came out great. Usually when I make them this thick they come out on the dry side. This one came out very juicy.
