Pork Chops On Smoker Recipes
There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.
Recipe From allrecipes.com
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h50m
Yield 6
Number Of Ingredients 9
Use an electric smoker to help prepare your pork chops, and it will free you up for other tasks! This recipe was created for four 1/2-inch-thick chops, but it is easily scaled up or down, according to the size of your family, or the size of your smoker.
Recipe From allrecipes.com
Provided by Bibi
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
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May 11, 2021 Remove the pork chops from the brine solution and discard the used solution. Pat dry the pork chops with paper towels. Combine …
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4.7/5 (27)
Category BBQ, Main Course, Smoked Recipes
Cuisine American
Calories 697 per serving
- Start your brine by heating 1 quart of water in a saucepan. Let the water come to a simmer, add the brine ingredients (kosher salt, dark brown sugar, and apple juice). Stir until dissolved then add 1 quart of ice water to the mixture. Add pork chops and brine mixture to a container large enough to hold the pork chops submerged, refrigerate for at least 4 hours, and up to overnight.
- Remove the pork chops from the brine solution and discard the used solution. Pat dry the pork chops with paper towels.
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Sep 10, 2020 Drizzle olive oil on all sides of the pork chops and evenly season with my Signature Sweet Rub. Smoke those pork chops! Place …
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5/5 (2)
Total Time 8 hrs 40 mins
Category Pork
Calories 1348 per serving
- Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
- Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
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