This is the easiest thing in the world to do. A double smoked ham. They are precooked so all you gotta do is warm them up. I put it in at 150 and just let it go for several hours until it had an internal temp of 130. Was juicy and turned out great.
Double cut Pork Chops. Brined for 6 hours, then did a rub while the chops rested to room temp. Smoked for 45m at 225 to 120F on apple pellets in my series 5 vertical smoker. Finished to just below 145F on my cast iron grill seering pan. Rested meat for 5m then served.
Result was juicy and flavorful. The seer finish added a lot of plate appeal and maybe some more flavor. It also allowed me to control the finish time to align with the sides. Unanimous accolades from the family. This will be my new go to for chops.