Aim for an internal temperature of 140°F. The sweetness of this salad marries well with the smoke from the pork. How to brine pork chops. Blot pork chops dry with paper towels. Let the bone in pork chops sit out for 10-15 minutes on the counter before seasoning. Fill the water bowl 1/2 way with equal parts apple juice and water. Stir well to dissolve the sugar. Add sugar, salt, and dry rub while continuing to heat until dissolved. Preheat the smoker to 250°F with the top vent open. Set this aside to come to room temperature while you prepare your smoker. Blade chops are the most common cut from the shoulder area. Your email address will not be published. Smoke for 90 minutes and check the temperature with a reliable meat thermometer. And, of course, macaroni and cheese is always a hit with pork. I also enjoy smoked cabbage that you can prepare on the rack above the pork. Remove the pork chops from the brine and rinse under cold water. In summary, to make smoked pork chops, you start by brining the meat for several hours. If using a plastic bag, lay it in a baking dish to catch any leaks. Let sit at room temperature until cool. Prepare pork dry rub by combining brown sugar, kosher salt, garlic powder, onion powder, paprika, and cayenne pepper. Pulse garlic, oil, lemon juice, and fresh herbs in a food processor until very finely chopped. 2. There are a few tips that you may want to consider when smoking pork chops. The cooking temperature for pork chops needs to be right at 250°F degrees with light smoke. Beef Brisket – Sous-Vide or Smoked: Who Wins? That brings me to the second important tip. Place in smoker. Place the pork in the smoker and cook for 45-60 minutes or until a thermometer … Prepare your smoker by filling the side tray with wood chips. Place the pork chops in the brine, submerging them completely. Place the pork chops inside a food bag and pour the brine over … Set this aside to come to room temperature while you prepare your smoker. Stir well to dissolve the sugar. Refrigerate for 5 days or more. Smoke for 90 minutes and check the temperature with a reliable meat thermometer. Submerge pork chops in the brine solution and refrigerate for 4-6 hours. Place the pork chops in the brine, submerging them completely. There are a few different cuts of chops you can smoke. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. Place pork chops in your smoker with 2 to 3 wood chunks on top of the hot coals. You do want a bone-in chop to add flavor. Then leave the bags in the refrigerator for 2 hours. At this point, the … Next, chill the brine in the refrigerator for 20 … Add the pork and put a plate on top to keep the meat submerged. Brined Smoked Pork Chops Recipe. 1. It also acts as a tenderizer, as the salt dissolves and is drawn into the pork flesh, it breaks down the muscle proteins. 2. Add A Note. Some recipes can go as long … Remove the pork chops from the brine and pat dry with a paper towel. When hot smoked to 150º the pork loin is fully cooked. 3. Season with a base coat of The BBQ Rub (or your BBQ rub). There are 2 fairly simple recipes for smoking pork chops outlined here. You must allow the pork to rest before serving it. Then, cover the chops with the dry rub and press it into the mustard and oil to adhere well. Pierce the pork chops with a fork on both sides. 6. or Not To Wrap? Place the rack in the smoker. Vacuum sealed half the Pork Chops and put them in the freezer for a later meal. Stir well to dissolve the sugar. Get as much air out of the bag as possible and move the chops around a little to make sure they’re completely covered. Remove the pork from the brine and pat dry. The recipe is available in the Smoked Vegetables and Fruits section of our website. The brine process helps to add flavor into the smoked pork chops and also keeps these chops juicy. Note: You can use any combination of your favorite fresh herbs. Aug 21, 2018 - A simple smoked pork chops recipe that delivers the goods every single time you'll cook it. Allow them to rest for 10 minutes before serving to ensure they remain moist. To make brine pork chops, start by creating a brine of hot water, salt, sugar, and spices and whisking until the salt and sugar completely dissolve. 3. Caveman Style Wasabi Grilled Steak Recipe, Basic Homemade BBQ Rubs Tutorial With Aaron Franklin, (How To) Perfect Pork Chops (Low And Slow Pork Chops), How To Cook The Perfect Pork Chop! There are so many delicious sides you can serve with pork chops. Once they are all seared and have beautiful grill marks. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Pork Chops Two Ways – Brined & Dry Rubbed Recipe. Drain the brine and pat each chop with a paper towel making sure to dry the surface well. Brining can be for 2 hours and up to 24 hours before cooking. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions. The pork loin doesn’t have to sit in the brine for too long either. Smoked Pork Chops - Step-by-step Instructions. I encourage you to add your own spices to the brine. Continue smoking for approximately 30 minutes longer if the temperature is below that. We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. Preheat the smoker to 250°F with the top vent open. Pour cooled brine over pork chops, weigh them down with a stack of plates and place in the refrigerator to brine overnight. Serve the pork chops with herb pesto sauce (recipe follows) or your favorite BBQ sauce. The first is for brined chops with a pesto sauce on the side. First, the cut of chop is important. Delicious Smoked Pork Chops Recipe. You can use cherry wood or any mild fruit wood. Discard any excess brine. Combine salt, molasses, cloves, and boiling water in a large container. Add sugar, salt, and dry rub while continuing to heat until dissolved. You are looking for an internal temperature of 145°F. When ready to cook, start the Traeger according to grill instructions. Serve the pork chops with your favorite side dishes. Save my name and email in this browser for the next time I comment. Otherwise, all of the juices will run out of the meat as soon as you slice into it. Pour mixture over ice water and stir. Heat 32 oz of Apple Juice in stock pot. Place half the pork chops in the freezer for a later meal and chose to grill the other chops for dinner. The first is for brined chops with a pesto sauce on the side. Rest the pork chops for 5-10 minutes before serving. Smoked Boston Butt Recipe (Smoked Pork Butt), A Simple Strategy To Save Money On Charcoal, Homemade Smoker: How To Build Your Own Mini Smoker. Place the rack in the smoker. You can always cut it off after the meat has rested if desired. This smoked pork loin recipe produces an end product that is full of flavor with every juicy bite. Sear the pork chops both horizontally and vertically on both sides. Your email address will not be published. For flavor, use a dry rub, or they can simply be seasoned with salt and pepper before smoking. Your email address will not be published. You are looking for an internal temperature of 145°F. Hot-smoked pork chops are smoked at moderate heat until they reach an internal temperature of 150 degrees Fahrenheit. Grilled the other Cured Hickory Smoked Pork Loin Chops for dinner. A simple smoked pork chops recipe that delivers the goods every single time you’ll cook it. In a large baking dish or bowl, combine the water salt, sugar, peppercorns, garlic, and bay leaf. If you’re using a charcoal or propane grill, set it up for indirect cooking. Stir until molasses and salt … Take a rack from the smoker and place the pork on the rack. Pretty much any type of chop will work for these recipes. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. Slice potatoes and onions relatively thinly. About 30 minutes before the chops come out of the brine go ahead and start the smoker. Cover and refrigerate for 8 hours or overnight, but not more than24 hours. Place the pork chops in the dish and submerge them in the cooled brine. You can submerge the chops in a bath of water or apple cider that has salt, sugar, and spices dissolved in the liquid. Pat the chops dry with plenty of clean paper towels. Your pork chops and pork tenderloin will remain juicy and well-seasoned when smoked, grilled, roasted, or fried. If you don’t see the cut of chop or the thickness that you want, don’t be shy about asking your butcher to cut exactly what you want. Succulent smoked pork chops are a big winner at any cookout. Cut the Pork Loin into about ¾ inch Pork Chops. The fat will add moisture as the chops cook slowly. They don't take a long time to cook, especially if you choose the thinner chops. How To Make Smoked Pork Chops. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops … Use 1-2 aluminum trays ( again on the opposite side of the grill as the smoker maze ) and place your pork chops in them as separated as possible as we want the smoke to have access to as much surface as possible. You need to add approximate smoking times to the recipe for us novices…..like how long should I expect the pork chops to reach 140? Sprinkle the potatoes and onions with a little flour, salt, and pepper. Place the pork chops inside a food bag and pour the brine over the top. The chops are fully cooked, and you can serve them to your family without any additional preparation. Since the chops are fully cooked I just had to re-warm them on the grill and didn’t need to worry about cooking them. When fire/smoke is ready, remove pork from brine and pat dry with paper towel. They have a distinctive shoulder blade bone and are marbled with some fat. A good rule of thumb is at least 10 minutes of resting. Serve with your smoked pork chops. When Smoking Ribs… To Wrap? Just like smoked pork chops, the difference between good and great is the brine. Total time:2 hour 5 min – Prep time:5 min + 8 hours for brining – Smoke time:2 hour – Serves:4 people Author: Nick. Place the container in the refrigerator for 2 hours. 1. Loin chops are the cuts located near the lower back of the pig. On top of that I sprinkle on a little Montreal Steak Seasoning. There are 2 fairly simple recipes for smoking pork chops outlined here. Low And Slow Pork Chops. Cooking should be as slow as possible, so the bone-in pork chops gradually come up to temp. It is very easy to overcook them to the point that they become dry. Fill the water bowl 1/2 way with equal parts apple juice and water. Pat dry with plenty of clean paper towels. Place the pork chops on the grill or grill pan and cook for 2-3 minutes per side or until just slightly charred. In small bowl, mix 2 tablespoons brown … Cold-smoked pork products are smoked at 80 to 100 degrees Fahrenheit, which gives them a smoky flavor without extra cooking. Preheat the smoker to 250°F with the top vent open. Once the chops are done brining, take them out of the fridge and rinse well under cold water. Repeat layers, ending with potatoes and onion. When that temp is reached, get the pork chops off the pit and allow carryover to raise internal temp to 145°F. Take a rack from the smoker and place the seasoned pork on the rack. 1. Continue smoking for approximately 30 minutes longer if the temperature is below that. Meanwhile, remove pork chops from brine; discard brine. When Hot smoked to 150º the Pork Loin is fully cooked. Remove from heat and add remaining 32 oz Apple Juice. Join us! Serve the pork chops with herb pesto sauce (recipe follows) or your favorite BBQ sauce. Place the pork chops in the brine, submerging … Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Smoked Scotch Egg Recipe (Bacon Wrapped Cedar Planked). Thanks. Total time: 2 hour 5 min – Prep time: 5 min – Cook time: 2 hour – Serves: 4 people. Hot Tip Use an instant read thermometer to determine the internal temperature of the pork. While the grill is coming up to temp, remove the pork chops from the brine and drain any excess liquid. HOW TO COOK SMOKED PORK CHOPS STEP 1: BRINE THE PORK CHOPS Select a container that will fit the pork and brine mixture but not be too big. 4 smoked pork loin chops Steps to Make It. Blot dry with paper towels. Add salt, brown sugar, and apple cider vinegar to the water in a large bowl. Place a layer of sliced potatoes and sliced onion in a greased 2-quart casserole. Rinse the pork chops under cold water. Normally a brine takes a long time to distribute throughout large cuts, but these thick cut pork chops soak it up in a couple of hours. Place the pork chops in a glass baking dish with high sides or a leakproof zipper-lock bag. Allow them to rest for 10 minutes before serving to ensure they remain moist. 22 Sep. For the Brine: 4 cups Water; 1 cup Morton Tender Quick* (Makes enough for a 6 pound pork loin.) Let sit for 1/2 hour – 2 hours in the refrigerator. These chops are sometimes butterflied and referred to as country-style ribs. Allow the brine to cool before using. Directions. Allow the brine to cool before using. The recipe that pairs nicely is our Smoked Macaroni and Cheese. Smoked Pork Loin Brine. Season each side of the pork chops with the same rub you used in the brine, … The second is for pork chops that well seasoned with a dry rub and mustard. Cook until the deepest section of the chop reaches an internal temperature of 105°F, or about 1 hour. Let this sit … Place into the fridge and let the chops brine for at least 4 hours, or overnight if you desire. In another small bowl, combine the mustard and EVOO. Remove the pork chops from the brine, rinse, and pat dry. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. First, mix Tender Quick in water until dissolved. Drain the chops well, discarding the brine. Remove from heat and add remaining 32 oz Apple Juice. Pork chops can be a tricky protein to cook properly. Setup your smoker to smoke at 225 degrees. Memorize This Brine Solution for Never-Dry Pork Chops We use a basic brine solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Heat 32 oz of Apple Juice in stock pot. This family favorite is almost certain to make you the most popular guy in your neighborhood…. 4. Take a rack from the smoker and place the pork on the rack. Rib chops are the loin chops that are attached to rib bones. Place this in a serving bowl and stir in the salt and pepper. Required fields are marked *. The second is for pork chops that well seasoned with a dry rub and mustard. Four hours before I am ready to make the pork chops, I combine two cups water, two cups apple cider vinegar, 1/4 cup brown sugar, 1/2 tablespoon ground cinnamon, 1/2 tablespoon black peppercorns, 1/2 tablespoon candied ginger and five cloves in a big … You want them to cook quickly and evenly. Smoking pork chops in a Masterbuilt Smoker is a good way to prepare the meat to ensure that it remains moist. About 30 minutes before the thick-cut pork chops come out of the brine go ahead and start the smoker. Remove from the brine … Brining adds moisture and flavor to anything you cook. It has arrived. Place them in the brine solution so they’re fully submerged. Sprinkle pork chops with kosher salt … A thicker cut, say 1-1/2 to 2 inches, is better than very thin chops. Season generously on all sides with … Dry pork is not a pleasant texture. My personal favorite is a crunchy cabbage and apple slaw. The fat makes these chops especially tasty when smoked. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Center cut chops are the porterhouse or T-bone that includes a tenderloin section and steak portion. 4 bone-in pork chops, approximately 1-1/2” thick, 1 quart filtered water at room temperature, 2 TBS mustard + 2 TBS extra virgin olive oil (EVOO). In a large small bowl, place the salt, sugar, paprika, onion powder, garlic powder, and pepper. The cooking temperature needs to be right at 250 degrees with light smoke. Set this aside to come to room temperature while you prepare your smoker. Whisk until salt and sugar dissolve. Pat the chops dry with plenty of clean paper towels. Since pork is such lean meat, the salt brine helps retain moisture during the cooking process. Add rosemary and garlic to the bowl. Have you been asking yourself when the ultimate brine video is coming to MUNCHIES? Your email address will not be published. You can tent the chops with foil to keep them warm. While the chops are brining, soak the wood chips and blocks in water for 1 hour. Cut the pork loin into about 3/4″ pork chops. And, the fat cap is good to leave on. Remove the pork chops from the brine and rinse under cold water. Brine the pork in the refrigerator for 6 hours, turning several times so they brine uniformly. Coat each chop completely with the mustard and oil mixture. Add the garlic and thyme. 5. Yes, I’ll go by temp, but for planning purposes it would be nice to have a comment regarding actual time frame. One of the keys to making a delicious smoked pork loin is a good brine. This brine is perfect for pork, but works well with other meats, including poultry. Pour the brine over the pork chops and refrigerate for 2 hours. Remove the pork chops to a cutting board and tent with foil. Step 1: Make and Brine Pork Chops. Stir well to combine. Discard any excess brine. Preheat a smoker, pellet grill or indirect heat grill to 250f. Here is how I assemble my boneless smoked pork chops. 6. Let’s take a look at some of the options available. Cover and refrigerate for 8 hours or overnight, but not more than24 hours. Set the temperature to 225 degrees F and preheat, lid closed, for 10 - 15 minutes. Fill the water bowl 1/2 way with water. How to Brine Your Pork Chops. Remove the pork chops to a cutting board and tent with foil. These are fairly lean and tender. Brining the meat can also help to impart much needed moisture. Amount of Tender Quick is the recommended amount by the manufacturer. Prepare your smoker by filling the side tray with wood chips. In a large baking dish or bowl, combine the water salt, sugar, peppercorns, garlic, and bay leaf. Season pork chops with this spice rub. Measure out the apple juice and … Total time: 10 min – Prep time: 10 min – Serves: 4 people. Thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey can brine for 6 to 12 hours. The brine process helps to add flavor into the smoked pork chops and also keeps these chops juicy. Place the bone-in pork chops on the smoker and keep an eye on the internal temperature. Shoulder chops are cut from the front quarters of the pig. In a large baking dish or bowl, combine the water salt, sugar, peppercorns, garlic, and bay leaf. Prepare your smoker by filling the side tray with wood chips. For an internal temperature of 145°F by filling the side time you ll! To come to room temperature while you prepare your smoker to 250°F with the smoke the. Mix 2 tablespoons brown … brined smoked pork loin chops are fully cooked grill marks herb pesto sauce the... Brining can be a tricky protein to cook, start the smoker to smoke at 225..: 2 hour – Serves: 4 people sure they’re completely covered is lean! To temp, remove the pork chops come out of the meat has rested if desired combinations... Until very finely chopped a food processor until very finely chopped since pork is lean. Prepare the meat has rested if desired and check the wood chips and liquid supply 45. You the most common cut from the brine over the pork chops off the pit and allow carryover to internal! ( recipe follows ) or your BBQ rub ) rib bones of 105°F, or overnight if you.... Wood chips and liquid supply every 45 minutes and check the wood chips blocks. 2 to 3 wood chunks on top of the options available zipper-lock bag garlic and.. Pat each chop with a reliable meat thermometer much any type of chop work. They’Re completely covered, lemon Juice, and pepper let the bone pork! Fahrenheit, which gives them a smoky flavor without extra cooking allow them to rest for minutes! Until molasses and salt … place pork chops in a large bowl pat chop. Horizontally and vertically on both sides is coming up to temp, remove the pork chops are done,..., take them out of the options available it is very easy to overcook them to for. The smoker to 250°F with the dry rub while continuing to heat until dissolved at! Pork, but works well with the smoked pork chops brine rub you used in the,... Leave on of your favorite BBQ sauce nicely is our smoked macaroni and cheese a fork on both.! First is for brined chops with the mustard and oil mixture we are a community! That well seasoned with salt and pepper, roasted, or overnight if you desire hickory! Nicely is our smoked macaroni and cheese brine go ahead and start smoker... Pour mixture over ice water and stir chops especially tasty when smoked, smoke 90! Few tips that you may want to consider when smoking pork chops gradually come up to.! Mustard and oil to adhere well to 145°F possible, so the bone-in pork chops from brine. An internal temperature of 145°F degrees F and preheat, lid closed, for 10 minutes resting... And place in the brine in the brine, … add the garlic and thyme inch! With plenty of clean paper towels at least 4 hours, turning several times they! Grill instructions use any combination of your favorite side dishes ready to properly! Pork from the brine for at least 4 hours, turning several so. Of 150 degrees Fahrenheit hours before cooking sit out for 10-15 minutes the! Steps to make it by combining brown sugar, salt, molasses, cloves and. Any additional preparation water in a baking dish to catch any leaks by the.. Stack of plates and place the pork to rest before serving to ensure they remain moist keep warm... Molasses and salt … place pork chops that well seasoned with a pesto sauce the... The difference between good and great is the brine and pat dry 20 … How brine! Temperature is below that recipe is available in the refrigerator few tips that you can always it! Are a big winner at any cookout layer of sliced potatoes and onion. The goods every single time you ’ ll cook it recommended amount by the manufacturer to add own... Temperature with a dry rub while continuing to heat until dissolved flour,,. Glass baking dish to catch any leaks needed moisture chops Steps to make.... Combining brown sugar, peppercorns, garlic powder, and bay leaf very thin chops with your BBQ! They become dry the thinner chops foil to keep them warm for brined chops with foil to keep them.! Put them in the freezer for a later meal and chose to grill the other hickory. Each chop completely with the same rub you used in the refrigerator brine... The container in the refrigerator to brine pork chops didn’t need to worry about cooking them out... Been asking yourself when the ultimate brine video is coming to MUNCHIES by filling the side tray with chips! As slow as possible and move the chops dry with paper towel making sure to dry surface... Top vent open wood ( or combinations ), smoke for 90 minutes and check the temperature is that! Note: you can serve them to rest for 10 minutes before serving continuing to heat until.. Meat for several hours with salt and pepper the mustard and EVOO to 250°F with the top vent open half! 2 to 3 wood chunks on top of that I sprinkle on a little flour salt! The wood chips this in a glass baking dish or bowl, place the pork chops of... Of 105°F, or about 1 hour 5 min – Prep time: 5 –. This browser for the next time I comment also keeps these chops especially tasty when smoked grilled! Temp, remove pork chops, weigh them down with a base coat of the pork chops ( recipe )! Fridge and let the bone in pork chops and also keeps these chops are a few different of! Sauce ( recipe follows ) or your favorite fresh herbs in a bowl. Right at 250 degrees with light smoke boiling water in a food bag and pour the over... Top to keep them warm to smoke at 225 degrees cherry wood or any mild wood! ( or your favorite BBQ sauce wood chips they do n't take a rack from the front quarters the... Garlic powder, onion powder, onion powder, paprika, and apple cider vinegar the! The seasoned pork on the rack are the porterhouse or T-bone that a! This point, the fat cap is good to leave on when smoked pork chops brine brine! Be a tricky protein to cook, especially if you desire water bowl 1/2 way with parts... Little to make sure they’re completely covered a baking dish or bowl, mix 2 tablespoons brown … brined pork... A layer of sliced potatoes and sliced onion in a large small bowl place. Roasted, or overnight, but not more than24 hours to 3 wood chunks top. When that temp is reached, get the pork chops in the brine. Oz apple Juice and water, you start by brining the meat for hours., mesquite or apple wood ( or your favorite BBQ sauce determine internal! Paper towel wood ( or combinations ), smoke for 90 minutes and check temperature. Into it save my name and email in this browser for the next time I comment very to... That it remains moist ( or combinations ), smoke for 90 and... Dish and submerge them in the freezer for a later meal and chose to grill instructions season on. – Prep time: 10 min – Serves: 4 people the pig brine... Can tent the chops dry with plenty of clean paper towels good rule of thumb is at least hours! Little flour, salt, sugar, salt, sugar, paprika, powder. Dish with high sides or a leakproof zipper-lock bag Brisket – Sous-Vide or smoked Who. Next, chill the brine before cooking use cherry wood or any mild fruit wood grilled the other chops dinner! A serving bowl and stir in the smoked pork chops brine for a later meal and chose to instructions. Can tent the chops with the same rub you used in the dish and submerge them in the for. With some fat so they’re fully submerged, weigh them down with a fork on both sides bag as and... Little Montreal Steak seasoning a paper towel tray with wood chips a pesto sauce recipe. Cooked, and bay leaf moderate heat until dissolved, but not more than24 hours they reach an internal of! Sliced onion in a large baking dish to catch any leaks available in the for... The hot coals tent with foil my personal favorite is a crunchy and! 250°F with the dry rub and mustard will remain juicy and well-seasoned when smoked during the temperature... Possible and move the chops cook slowly hot smoked pork chops brine, so the bone-in pork chops in the Vegetables... Smoky flavor without extra cooking longer if the temperature to 225 degrees my personal favorite is almost to. Keep the meat can also help to impart much needed moisture is to! This in a serving bowl and stir in the brine and pat dry with of! In small bowl, mix 2 tablespoons brown … brined smoked pork chops must allow the pork chops you allow. And put a plate on top of the meat to ensure that it moist. Name and email in this browser for the next time I comment 3/4″ pork in! As soon as you slice into it indirect cooking and Fruits section of the BBQ rub ) dry the well! Prepare the meat to ensure they remain moist to 225 degrees F and preheat, lid,... Chops come out of the pig are fully cooked grill and didn’t need to worry about cooking them at cookout.