We got some great looking pork chops this weekend and I decided to smoke them. I brined them for about 4-5 hours in a simple salt, sugar, and soy sauce brine. I had good results brining a pork shoulder last weekend, so why not give it a try. I used a dry rub of brown sugar, garlic powder, seasoned salt, black pepper, and a dash of cayenne.
I smoked them with applewood at 235 degrees for a little over 2 hours and took off at 160 degrees internal temperature.
They turned out fantastic, very moist and flavorful. Maybe the best pork chops I have ever made myself at home. I have had some other things turn out just OK, so I am very pleased with this recipe.
Next up, another attempt at Brisket!