There is a place we go on occasion over in western Kentucky called Patti's 1800's Settlement. The specialty of the house is their 2" pork chop. It is wonderful. Perfectly done moist and tender throughout. Its not smoked though.
I'm trying to figure out how to cook something like this. I was thinking of tossing it on a how grill for a few minutes to sear it, then move it over to the smoker and smoke it at a lower temp. This should retain the moisture and make it tender I hope.
I would think if you tried to do this on a grill that you would risk drying it out and making it tough by the time it was done.
Any thoughts on how to do this?
See ya, jeff
I'm trying to figure out how to cook something like this. I was thinking of tossing it on a how grill for a few minutes to sear it, then move it over to the smoker and smoke it at a lower temp. This should retain the moisture and make it tender I hope.
I would think if you tried to do this on a grill that you would risk drying it out and making it tough by the time it was done.
Any thoughts on how to do this?
See ya, jeff