Smoked porkchops question

[roke87]

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!!

 

[flgatorguy87]

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.

 

[dirtsailor2003]

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.

 

[wazzuqer]

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

 

[GaryHibbert]

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.

Gary