Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. When Smoking Ribs… To Wrap? There should be just enough to completely submerge the chops. Submerge pork chops in the The brine is a mixture of salt, sugar, herbs and … Start Smoking – Heat up that smoker to 225 degrees and then place the butts on the smoker. This brine is perfect for pork, but works well with other meats, including poultry. https://www.ilovegrillingmeat.com/smoked-pork-chops-recipe-brine-recipe Step 1: Make and Brine Pork Chops. Place the pork chops inside a food bag and pour the brine over the top. ), Best Ghost Pepper Hot Sauce Recipe (Homemade), (How To) Perfect Pork Chops (Low And Slow Pork Chops), How To Cook The Perfect Pork Chop! … Set smoker at 250F and cook for about 1.5 hours or until meat reaches 145F. Sign Up, We use cookies to ensure that we give you the best experience on our website. A brine is a solution of water and salt (and often several spices) that a piece of meat soaks in for a certain period of time. This meat is seasoned with a Chipotle Garlic blend by Spiceology. 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. While the grill is coming up to temp, remove the pork chops from the brine and drain any excess liquid. Cooking should be as slow as possible, so the bone-in pork chops gradually come up to temp. Cutting the loin into two pieces is done for two reasons: makes it easier to fit in a container you are Directions. A simple smoked pork chops recipe that delivers the goods every single time you’ll cook it. Seal bag and squeeze to mix until sugar and salt have dissolved. Remove from heat and add remaining 32 oz Apple Juice. … This meal is perfect for anything from a Saturday lunch or BBQ to Sunday family dinner. If we’re feeling fancy, we like to throw other aromatics into the brine solution to infuse more flavor. The brine process helps to add flavor into the smoked pork chops and also keeps these chops juicy. The apple juice adds some sweetness to the smoky chops... pork and apple is traditional combination that works well. Add juicy, wood-fired pork chops to your next smoke session. Brine the chops in the refrigerator for one hour before smoking. When that temp is reached, get the pork chops off the pit and allow carryover to raise internal temp to 145°F. 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. Sweetener: Instead of granulated sugar, try using brown sugar, honey or maple syrup. … Just let the Traeger do its thing. Yes, I’ll go by temp, but for planning purposes it would be nice to have a comment regarding actual time frame. 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. Add sugar, salt, and dry rub while continuing to heat until dissolved. Prepare pork dry rub by combining brown sugar, kosher salt, garlic powder, onion powder, paprika, and cayenne pepper. Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. For details please review the terms of the, START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW, Due to Covid-19 Shipping May be Delayed - Learn More. Add the remainder of the ingredients, and stir. We use a basic brine solution of 1/4 cup (4 tablespoons) salt to 1 quart ( 4 cups) of water. Let this sit for anywhere from 1/2 hour to 2 hours before cooking. Bone-in pork chops are put in a sweet and savory brine bath before getting smoked low and slow over mesquite. Remove the Pork Loin from the brine and rinse. 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 Pork Loin covered with the brine in the refrigerator for 36 hours. For smoking, I recommend using rib chops or loin chops. Traeger Smoked Pork Chops. or Not To Wrap? 1. I prefer to leave it around 12 hours in brine, usually overnight and then remove it on the next morning, ready for smoking. https://www.williams-sonoma.com/recipe/basic-pork-brine.html Here is how I assemble my boneless smoked pork chops. Let the bone in pork chops sit out for 10-15 minutes on the counter before seasoning. 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? On top of that I sprinkle on a little Montreal Steak Seasoning. Pour the brine over the top of the pork chops. List Steps . Your pork chops and pork tenderloin will remain juicy and well-seasoned when smoked, grilled, roasted, or fried. Place the pork chops in a glass baking dish with high sides or a leakproof zipper-lock bag. 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. About 30 minutes before the thick-cut pork chops come out of the brine go ahead and start the smoker. Season with a base coat of The BBQ Rub (or your BBQ rub). Place over low heat, stirring frequently until dissolved. It’s not necessary to tenderize or season the pork chops prior to brining them. Place pork chops in bag of brine; seal bag. If you’re using a charcoal or propane grill, set it up for indirect cooking. Allow mixture to cool, then combine with remaining water and nectar. Spices: Feel free to add other spices to the mix such as BBQ rub, smoked … Thanks. Slow smoked boneless pork chops are put on the Traeger to be smoked … Brining adds moisture and flavor to anything you cook. Soak the pork chops in the brine while you get the Big Green Egg or smoker going. Chill brine then add pork. Log In to your account to view and add notes to this recipe.Don't have an account? 2. Remove from Brine – The morning pull the pork butt or shoulder out of the brine, give it the pat down to dry it off. Smoked Pork Chops - Step-by-step Instructions. Fill a large pot with the water. Bone-in pork chops come available as blade chops, rib chops, sirloin chops, and center cut loin 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. How to brine pork chops Add salt, brown sugar, and apple cider vinegar to the water in a large bowl. Remove from the Traeger, let rest for 10 minutes before slicing. 1. Flip the pork rib chops and baste with the glaze. 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. 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. 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. A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. Remove from the brine … At this point it’s extremely important to soak the Pork Loin in fresh water for 2 hours. This brine also works great with bone-in pork chops. Boil brine until salt and sugar are completely dissolved. Your email address will not be published. Read recipe notes submitted by our community or add your own notes. 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