Sunday, April 23, 2017

Smoked Pork Chops

I made these for my folks and Don's mom.  The girls don't care for pork chops and were still at the beach.  They turned out great----even if I forgot to ad woodchips to the smoker!

Smoked Pork Chops

Package of Pork Chops
All Purpose Rub
Dark Brown Sugar Beth did not do this since I had brown sugar in my rub
Pork Brine or Italian Dressing

Use a Pork Brine, or some cheap Italian Dressing. Let the chops marinate for at least 30 minutes, or several hours.

Remove from Brine/Marinade and place on a tray. Pat dry
Dust both sides with All Purpose Rub. Sprinkle a bit of dark brown sugar on the exposed side for sugary glaze if you like.

Set up your grill for indirect cooking and throw on some fruit wood. Beth used an electric smoker at 225 for 2. 5 hours.

Place the pork chops far away from the heat. You'll want to smoke these at 225-250 for 1.5 - 2 hours.  Add woodchips to the smoker, if using. 

If you want to achieve a good smoke ring, make sure smoke is billowing the entire time.

You'll need to add coals after probably an hour or so to keep your temp above 225.

When they are somewhat firm (internal temp of at least 160), they are done. Your pork chops should NOT be hard. I stop smoking them a little early and sear them above direct heat for a couple minutes. Seals the juices and I like grill marks.

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