5poundsboneless pork loin chopscut 1 ½ to 2-inch thick
Pork Brinerecipe to follow
Pork Rubrecipe to follow
Barbecue Sauceuse your favorite
For the Brine:
1applecut into slices (or 1 cup apple juice)
1tablespooncrushed red pepper
For the Rub:
1teaspoonfresh cracked black pepper
Whisk all of the ingredients of the brine mixture together in a large bowl. Mix well to ensure the salt dissolves completely.
Add the pork chops to a briner bucket or plastic zip-top bag. Pour the brine solution over the pork. Make sure the pork chops are entirely submerged. Place the pork chops in the refrigerator for 6 hours or overnight.
Whisk all of the spices for the pork rub together in a small bowl. Remove the pork chops from brine (rinse if desired); pat dry. Discard brine. Generously coat the pork chops with pork dry rub; coat well.
Preheat your smoker for 225 to 250 degrees F. David sets up his Weber kettle using the “snake method” (minion). With 2-3 chunks of cherry wood along the coals of the “snake.”
Place the chops on the grill or smoker. Close the lid and smoke the pork chops until the internal temperature is 130 to 140 degrees F. Focus your attention on the temperature, not the amount of time it takes. Typically it takes about 60 to 90 minutes to reach this temperature. It depends mostly on how thick the chops are, although there can be other variables with smoking, such as heat regulation or even the weather outside.
Remove the pork chops from the grill or smoker and wrap them in foil. Set up the grill for two-zone grilling with both direct and indirect heat. When the grill is hot, place the pork chops back onto the hot grate over direct heat. Allow them to sear and get some nice grill marks for 2 to 4 minutes on each side.
Remove the pork chops from the direct heat and dip them into a sauce pot of barbecue sauce or brush them one by one. Place each on the cool side of the grill. Allow the sauce to simmer and cook into the meat. At this point, allow the grill’s heat to come down. Dip or brush with sauce every 5 to 10 minutes for the next 30 to 45 minutes.
Test for Doneness & Rest:
The pork chops are done when the internal temperature is 145 degrees F, but it is ok to go over as much as 5 to 10 degrees. Between the brine and the sauce, these pork chops are moist, tender, and juicy!
Remove from the grill and tent with foil, and allow them to rest for about 5 minutes before serving.
Nutrition: Calories are approximate and do not include pork chops with barbecue sauce. Read more about nutrition on our Policies and Disclaimers page.Sear the chops initially over the hot coals. The chops develop a golden-brown crust. Once this crust has formed, move the chops over to the cooler part of the grill. It also provides a place to put the chops during flare-ups from fat drippings and the sauce.Finish up the chops on the cooler side of the grill covered. Indirect heat provides a gentler cook until the pork chops are done with an internal temperature of 145 degrees F.Always use tongs. Never poke chops with a fork. Always rest your meat at least 5 to 10 minutes after it comes off the grill.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!