Bone in pork loin, looking for input

[Keiferr]

Was given 3 10# frozen bone in pork loin today to make for lunch next friday. I plan on Blonder brine them after I thaw and cut into chops. Package says they're smoked so I plan on just glazing them with bbq sauce or maple syrup and bringing them to 145 internal on a gasser. Gasser is all I have to work with where I'll be cooking them, so they'll be direct low to medium fire. Any other thoughts?

[EdF]

If they're already smoked, I'd assume they cooked. You'll want to bring them up to serving temp. But just in case they're not fully cooked, 145 seems a good temp to go to.

[Huskee]

They're smoked, but not seasoned? I'd double check before brining them. But either way 140-145 should be a safe cooking or reheating temp.

[T-bone]

Do you have a sous vide? If so, you could SV them ahead of time and then just season and sear them on the gasser. I did something similar with thick pork chops and a charcoal grill at a Meat Up with HawkerXP and Mudkat at their riverside campsite. It worked great.

[HawkerXP]

It was!

[Mudkat]

Yes sir they were great! Good times!

[Keiferr]

T-bone, no SV, but thanks for the input. Good info for the future of i get a SV. I'll know exactly what I have gotten into when they're thawed and cut.