A classic double smoked ham that I've made multiple times involves usuing a fully cooked, smoked ham, usually spiral sliced, then brushing it with a honey/mustard glaze, making sure to work it between meat slices, and then cooking low and slow on the Webber kettle between a divided bed of charcoal, with apple, and maple wood chunks/sticks on top of the hot coals. A drip pan is placed directly under the ham and half filled with water to add moisture, and catch drippings. The meat is basted several times with the glaze, and brought to an internal temperature of l50' F., taken off and let rest for 15 minutes before serving. The smoke from the Webber, combined with the already smoked meat and honey mustard mellows the salty flavor of the ham, and gives a complex, and rich flavor. I've had some who swore they didn't like ham come away from this preparation loving the ham.
Smoking your own chops is easier than you might think. First, you need to place the pork chips into a brine of:
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups water
- 2 cups ice water
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Brine for about 8 hours. Then fire up the grill with your favorite hardwood over charcoal, and cooked low and slow (about 220' F") for about 90 minutes, depending on the thickness of your chops. The pork chops should be slightly pink in the middle (145' internal temperature). Use an accurate instant read digital thermometer to verify the temperature. For best results, the chops should be bone-in rib chops, about 2 inches thick. Favorite woods include maple, oak, apple, birch, alder, or other frit woods. Surprisingly, empty walnut shells make a great smoke as well. The beauty of this method is that you can add other seasonings to the brine, such as onion, peppers, or whatever you like. Here's a link to a video that describes the process -
https://www.tasteofhome.com/recipes/ultimate-grilled-pork-chops/. Of course, use your own favorite rub, or even just salt & pepper. Your chops will have great flavor, and be both tender and juicy. If using a pellet stove, or smoker, follow stove directions, and use the pellets of your choice.
Seeeeya; Chief Longwind of the North