Smokin boneless Pork Sirloin Chops

[Darren H]

Hey folks...

Picked up a pack of boneless pork sirloin chops and was looking to do them on the WSM today for suppertime. I'm not sure if I should brine these babies or put a rub on them and just let'm go.
Any of you have any tips you may want to pass on for this type of meat and cut?.
How long is the cook time?.What should the cooking temp be?


Thanks in advance..

DH

 

[K Kruger]

I use a straight salt brine and often a rub of dried herbs plus fresh and granulated garlic, and granulated onion with a hefty dose of crushed peppercorns. I grill/roast in the kettle with high heat to an internal of 138-140 then rest 10 min, tented with foil. Sometimes I glaze lightly when I pull them. Often I start the cook by searing both sides direct. (I use a little citrus wood for smoke.)

You can do them in the WSM this way, if you wish, much like Chris describes in his article/recipe for beef tri-tip, cooking most of the way on the upper grate first, then dropping the grate to the coal ring for a finishing sear.