Published July 1, 2009. From Cook's Illustrated.
For a grill-smoked pork chop recipe that had it all—charred crust, rosy-pink, ultra-moist meat, and true smoke flavor throughout—we reversed the cooking process by starting low and finishing with a quick sear. Bone-in chops were the best bet for our grill-smoked pork chop recipe, because bones add flavor, and their connective tissue and fat boost meat tenderness as they dissolve on the grill.
Buy chops of the same thickness so they will cook uniformly. We prefer the flavor of natural pork, but enhanced pork (injected with a solution of water, salt, and sodium phosphate to prevent the meat from drying out) can also be used, but don’t sprinkle with salt in step 3. Use the large holes on a box grater to grate the onions. Although we prefer hickory wood chips, any variety of chip will work, except mesquite.
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