What do you think? The was what I came up with in response to a recent FB discussion:
3/4" - 1" think pork chops
inject with a mixture of apple juice and cinnamon
stuff with finely chopped pineapple
rub with a bold, peppery mix like McCormick Montreal Steak Seasoning
wrap with bacon strips
Smoke at about 225 like normal until pork is at about 140F internal temp.
Finish with a sear over hot coals until bacon is done. Pork should be at about 145 - 150F at that point which is considered safe even by USDA standards.
Serve with mashed or baked potatoes and spinach.
Anyone want to come over and sample the result next weekend?
MBMorgan EDIT: Corrected internal temps for the pork. Thanks!
3/4" - 1" think pork chops
inject with a mixture of apple juice and cinnamon
stuff with finely chopped pineapple
rub with a bold, peppery mix like McCormick Montreal Steak Seasoning
wrap with bacon strips
Smoke at about 225 like normal until pork is at about 140F internal temp.
Finish with a sear over hot coals until bacon is done. Pork should be at about 145 - 150F at that point which is considered safe even by USDA standards.
Serve with mashed or baked potatoes and spinach.
Anyone want to come over and sample the result next weekend?
MBMorgan EDIT: Corrected internal temps for the pork. Thanks!
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