My wife thinks chicken looks like pork???

[Guest]

Okay, a friend is coming over to have dinner with my family of six tonight. It was a last minute plan, and my wife was heading to the gym and said she would stop at the store and grab some meat for me to smoke. I'll be out most of the afternoon, and with the time constraint thought that the boneless, skinless chicken breast would be a good quick option.

She brought me 10lbs of boneless pork loin chops (she can't resist a sale, at least when shopping for me). Is there a good way to cook these so they don't dry out? Maybe an hour low and slow to get the smoke flavor, then to the grill to finish?

Any ideas?
bkh

 

[K Kruger]

I'd flavor-brine them for 3 hours or so, dust them lightly with a complementary rub, and grill them (with smokewood mixed into the fuel). If they're thick I'd sear both sides 3-4 min each then move to indirect for 4 min or so. Thin ones the same, but just a min indirect if any at all.
Rest 5-10 min.

If you don't cook them past medium they won't end up dry.

 

[Guest]

Thanks Ken I followed your advice and they were great.
bkh