I hadn't thought of smoking pork chops because I thought they were too lean.
Luckily, I decided to search the forum and see what others had done.
So yesterday, I smoked up 4 chops using very basic guidelines;
Buy thick cut
Mustard rub, followed with pork dry rub.
275 smoker temp.
Cooked them to 150 degrees IT.
Finally, wrapped in foil (outside the smoker on a plate) just for a few minutes to let them rest, while the rest of dinner was ready - 10 minutes max.
The best part of all, they were done - start to finish - in about an hour and a half. I was shocked that they cooked so fast.
So much for the myth that in order to get tender, juicy meat, you have to cook it at very low temperatures.
I smoked these at 275 to 285 - and they were done quick and were very juicy and tender.
I was very reluctant to make the first cut into mine but I was pleasantly surprised.
Moist, juicy, and very tender.
These are by far, the best pork chops I've ever eaten.
Here's some photos:
Yellow mustard and dry rub sprinkle. I love the mustard idea, I never thought of it until I read it here.
Done. 150 F internal temperature.
Unwrapped, ready for plating.
Sorry, no pic of chops cut up, but I can assure you, they were great!
As usual, thanks for the tips.