This brine is perfect for pork, but works well with other meats, including poultry. 1. How to brine pork chops Add salt, brown sugar, and apple cider vinegar to the water in a large bowl. Pour the brine over the top of the pork chops. Smoked Pork Chops - Step-by-step Instructions. Cooking should be as slow as possible, so the bone-in pork chops gradually come up to temp. Here is how I assemble my boneless smoked pork chops. In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. You can use cherry wood or any mild fruit wood. Brine the meat. Flip the pork rib chops and baste with the glaze. Place the pork chops inside a food bag and pour the brine over the top. Your email address will not be published. Remove from the Traeger, let rest for 10 minutes before slicing. https://www.williams-sonoma.com/recipe/basic-pork-brine.html Whole Pork Loin: 2 days Brining times are not only determined by the weight and thickness of meat, but also by the grain of the meat. Join us! It’s not necessary to tenderize or season the pork chops prior to brining them. Place the pork chops directly on the grill grate and cook for 1-1/2 to 2 hours or until … Fill a large pot with the water. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Smoked Scotch Egg Recipe (Bacon Wrapped Cedar Planked). After brining, a simple dry rub made with black pepper and dried Italian herbs was added- … The soaking makes the difference between a tolerable salty meal and an excellent meal. Seal bag and squeeze to mix until sugar and salt have dissolved. Allow mixture to cool, then combine with remaining water and nectar. 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 … Add the remainder of the ingredients, and stir. Season with a base coat of The BBQ Rub (or your BBQ rub). Brine for the appropriate time, then remove pork from the brine, rinse with … This meat is seasoned with a Chipotle Garlic blend by Spiceology. By putting meat into a brine for several hours, the brine partially dissolves the microscopic parts of the meat that clump together as it cooks, leaving the meat extra tender and allowing it to absorb 10% of its weight in the solution. At this point it’s extremely important to soak the Pork Loin in fresh water for 2 hours. This pork chop brine is great as-is, but you can add other ingredients to customize the flavors to your tastes. Smoked Pork Chops have a longer cooking time, so make sure the pork chops are at least 1 inch thick and even better at 1 and 1/4 inch thick. This brine also works great with bone-in pork chops. Place over low heat, stirring frequently until dissolved. List Steps . Refrigerate at least 3 hours but no longer than 8 hours. Setup your smoker to smoke at 225 degrees. I prefer to leave it around 12 hours in brine, usually overnight and then remove it on the next morning, ready for smoking. DON'T FORGET . Season pork chops with this spice rub. Just let the Traeger do its thing. This process is particularly beneficial for lean, relatively bland proteins like chicken, turkey, and mass-farmed pork which all have a tendency to dry out when exposed to high heat. 1. Your pork chops and pork tenderloin will remain juicy and well-seasoned when smoked, grilled, roasted, or fried. … Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. If you’re using a charcoal or propane grill, set it up for indirect cooking. The apple juice adds some sweetness to the smoky chops... pork and apple is traditional combination that works well. ), Best Ghost Pepper Hot Sauce Recipe (Homemade), (How To) Perfect Pork Chops (Low And Slow Pork Chops), How To Cook The Perfect Pork Chop! Let the bone in pork chops sit out for 10-15 minutes on the counter before seasoning. A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. If you don’t have much space in the refrigerator, brining in a plastic freezer bag is quite handy. Finish them off on high heat for one memorable meal. Start Smoking – Heat up that smoker to 225 degrees and then place the butts on the smoker. In summary, to make smoked pork chops, you start by brining the meat for several hours. Rinse brine off before smoking to remove excess spice. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Filet Mignon and Tomahawk Steak on the Big Green Egg, Competition Ribs Experiment (Do Rubs Matter? Place the pork chops in a glass baking dish with high sides or a leakproof zipper-lock bag. Your email address will not be published. Directions. Rest the pork chops for 5-10 minutes before serving. Submerge pork chops in the Yes, I’ll go by temp, but for planning purposes it would be nice to have a comment regarding actual time frame. Soak the pork chops in the brine while you get the Big Green Egg or smoker going. Traeger Smoked Pork Chops. Read recipe notes submitted by our community or add your own notes. Boil down the brine … Place the bone-in pork chops on the smoker and keep an eye on the internal temperature. or Not To Wrap? We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. Remove the Pork Loin from the brine and rinse. Place pork chops in bag of brine; seal bag. Bone-in pork chops come available as blade chops, rib chops, sirloin chops, and center cut loin chops. The cooking temperature for pork chops needs to be right at 250°F degrees with light smoke. Whisk until salt and sugar dissolve. Smoked Boston Butt Recipe (Smoked Pork Butt), A Simple Strategy To Save Money On Charcoal, Homemade Smoker: How To Build Your Own Mini Smoker. Cook 5 more minutes or until the internal temperature reaches 145℉ on an instant-read thermometer. Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. A simple smoked pork chops recipe that delivers the goods every single time you’ll cook it. Slow smoked boneless pork chops are put on the Traeger to be smoked … Remove from Brine – The morning pull the pork butt or shoulder out of the brine, give it the pat down to dry it off. Let this sit for anywhere from 1/2 hour to 2 hours before cooking. Step 1: Make and Brine Pork Chops. 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. Log In to your account to view and add notes to this recipe.Don't have an account? Brine the chops in the refrigerator for one hour before smoking. 2. For smoking, I recommend using rib chops or loin chops. Rib chops are the “traditional” chop sold at the grocer, but my absolute favorite for smoking … The flavorful brine gets deep inside the pork because not only does the pork soak in the brine solution for almost two days, but David also uses a meat injector to inject the brine solution deep into the meat. Remove from the brine … Set smoker at 250F and cook for about 1.5 hours or until meat reaches 145F. There should be just enough to completely submerge the chops. Pork is a naturally lean meat, and the brine both infuses the meat with flavor, and also helps to prevent the pork from drying out in the smoker. Bone-in pork chops are put in a sweet and savory brine bath before getting smoked low and slow over mesquite. Thanks. Chill brine then add pork. Place Pork Loin covered with the brine in the refrigerator for 36 hours. Spices: Feel free to add other spices to the mix such as BBQ rub, smoked … Rub the rest of the rub all over the pork butt. Heat 32 oz of Apple Juice in stock pot. 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