Cherry-Wood-Smoked Pork Porterhouse


4 Pork Porterhouses (or chops)
2 cups of cherry-wood chips soaked in water for 30 minutes
½ tsp coarse ground black pepper
1 tsp kosher salt
Aluminum foil

Strain the water off the cherry-wood chips and place them in an aluminum foil boat.

Remove the grates on your natural gas grill and turn it on high to warm it up for 10 minutes, then lower the heat on the grill to medium.

Place the aluminum foil boat with wood chips directly on top of your natural gas heating elements.

Replace the grates and close the top of the grill. After about 15 minutes your grill will be smoking.

Lower the temp to medium-low and place your pork porterhouses, rubbed with salt and pepper, directly onto the grill.

Close the lid and cook for 25 minutes, then remove the pork from the grill and let it rest for 10 minutes.

Turn your grill back up to medium grilling temperature and cook the pork until it reaches 145 degrees at the bone.
Remove from the grill and let it rest 5 minutes before cutting so the juices redistribute into the meat.
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