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I stick with cherry wood for loin chops but any mild fruit wood is great. The cooking temperature needs to be right at 250 degrees with light smoke. Place the container in the refrigerator for 2 hours.Ībout 30 minutes before the chops come out of the brine go ahead and start the smoker. Get as much air out of the bag as possible and move the chops around a little to make sure they’re completely covered. I suggest placing the bag in a large bowl or container that will catch any excess just in case it leaks. Place each one in the bag and pour the brine over the top. I use a large 2.5 gallon ziplock bag for brining chops. You can make the brine ahead of time and hold it in the refrigerator until ready to use. Remove from heat and add remaining 32oz Apple Juice. Add sugar, salt, and dry rub and continue to heat until dissolved. Here’s the Apple Brine recipe that I use: Normally a brine takes a long time to distribute throughout large cuts, but these chops soak it up in a couple of hours. Loin chops have a pretty neutral flavor do to low fat content, but it’s the perfect meat for absorbing seasonings either from injecting, marinating, or especially brining which I’m doing today.
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Save the thin chops for grilling or frying. You want them about 1” thick or about the width of two fingers.
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If you can’t find thick chops in the meat counter, ask you butcher to cut you some. Also the layered seasonings add a nice touch on the outside so you don’t need a sauce with these chops. I keep the recipe fairly simple but we get a ton of flavor into the meat by using a brine. Thick chops like these are excellent on the smoker and it doesn’t take as long as you might think. If you find that yours is smoking too much, use a tool to move the wood chips to the side.For this week’s newsletter I had my local butcher cut me some 1” thick pork loin chops. Instead, keep a light, slow trickle of smoke. That looks good in photos, but it will usually add so much smoky flavor to your dish that it will be overbearing. You don’t need the huge billowing white smoke to impart the flavors. Those impart a powerful flavor and I wanted to make sure that the pork and rub flavors were the star of the show.Īlso, smoke with the idea that a little goes a long way. I recommend steering away from the more intense wood varieties like mesquite and hickory. These reheated extremely well in the microwave and were still extremely tender. I think the flavors got even better the next day after having 24 hours in the fridge. Wrap any leftovers in saran and refrigerate. More importantly, it gives the smoke a chance to continue to permeate the meat. When you take the pork chops off the grill, let them rest for at least 10 minutes. I know that the USDA recently reduced the minimum recommended temperature to 145 degrees, but I just can’t seem to get used to that! I’ll stick with the old school temperature guidelines. I am not a fan of cooking pork to medium rare.
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It took about one hour for mine to come to temperature. Step Four: Add the pork chops to the grill and let them smoke at a low temperature until the internal temperature reaches 160 degrees. I used a Memphis Rub by Burnt Sacrifice and it worked just perfectly! Step Three: Bring your pork chops to room temperature and then rub them with your favorite BBQ rub. ? Note: If you have a gas grill, use a smoking box to create the smoke. Step Two: Right before you are ready to add the pork chops, add a few blocks of cherry wood to the coals. For a gas grill, turn off the center burners. ? Note: For a Big Green Egg or other Kamado grill, use a plate setter to create the indirect heat. We’ll be using indirect heat for this recipe as we want a low-and-slow smoke. Step One: Preheat the grill to 250 degrees. ?️ Instructions These Require Almost No Preparation, but the Taste is Out of This World! We really want the taste of the pork to shine through. It was fantastic! Use your favorite if you don’t have this one on hand.Ĭherry Wood – Cherry is a mild fruit wood that leaves a great smoky taste, but doesn’t overpower the meat. While that looks pretty, I think that is the best flavor, so I seldom cut it off.īBQ Rub – I used Burnt Sacrifice’s Memphis Rub. That means that they will trim the meat and the fat off of the bone. Typically, you’ll see high end restaurants “french” this cut. You’ll see the long “handle” of the pork in the photo below. Even better, the butcher had just marked them down, so it was a no-brainer to grab them! The Tomahawk cut means that the butcher did not cut off the rib. Pork Chops – These aren’t just any old pork chops! I was thrilled to find a Tomahawk Cut. 4 Smoked Tomahawk Pork Chops ? Ingredients Your Favorite BBQ Dry Rub and the Tomahawk Cut Pork Chops is All You Need!