Smoked Pork Chops with Gouda and Bacon by M_Sheahan


4-6 butterflied pork chops (medium thickness is best) Spicy brown mustard Jeff's original rub (Purchase formula here | Purchase bottled rub) Gouda cheese, shredded (about 2 TBS per pork chop) Bacon, cooked and crumbled (2 slices per pork chop) Butcher's twine


Open up the pork chops and spread spicy mustard on one side. Cover the inside of the pork chop with the dry rub and place 2 tbs of cheese and bacon mixture on the inside of the pork chop. Roll it up and tie it off with butchers twine.

Smoke at 225 to 240 degrees until pork chop reaches 145 degrees. (about 2 to 3 hours)

Fill water pan if you have one