Smoked porkchops question

Discussion in 'Pork' started by roke87, May 29, 2016.

  1. Wanting to smoke pork chops on the smoker today and I just have a few questions. Do you have to brine the porkchops overnight or can you just use a dry rub and/or marinade a couple hours before smoking. Also what type of wood would you recommend, I was thinking Apple? Thanks for the help guys!!
  2. flgatorguy87

    flgatorguy87 Fire Starter

    I prefer to brine, but its certainly not necessary. I'd smoke indirect with the chops starting really cold and the smoker pretty low. I'd pull at 136ish then finish over a hot grill to pretty up the exterior and get some crust.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't brine. I like to run the smoker around 180-200 for small cuts like pork chops, or steaks.

    Fruit wood pair well with pork. Apple, peach, cherry, pecan all would be good choices.
  4. wazzuqer

    wazzuqer Smoke Blower

    Haven't tried the brine, I just smoke till they hit around 150, don't overlook , they dry out fairly quick ..
  5. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I brine pork chops.  Until I started brining them, I couldnn't get a finished product that I was happy with--just too dry.  Now they're always great.


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