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Pork Chops that aren't dry!

post #1 of 7
Thread Starter 
So.. I've made pork chops a few times on both a grill and my smoker.. Always dry..

I tried brining 2 days ago. 2 center cut chops, about 1.5 inches thick, bone in.

Brine was 2 cups apple juice, 2 tbs salt, 2 tbs brown sugar, 1 tbs cayenne, and a bit of black pepper.

Brined for 22 hours.

Put in the Bradley smoker, until internal temp was 153, then removed and sauced.. they were so tender, that I could cut them with a fork.. amazing what the brine did.. juicy as can be.

Funny thing is.. I hit a small stall at 144 degrees.. these were thick, but I didn't think chops would stall.. about 30 minutes long, then started jumping temp. Cooked at 245 through, 2.5 hours.
post #2 of 7
Thread Starter 
Before, with rub

post #3 of 7
I can say that if you use indirect heat and take them to the 145 IT you'll get a juicy chop without the brine. If you want another flavor profile then brining is good option but it's not required for a moist juicy chop.
post #4 of 7

Try pulling them at 145F (new USDA safe temp for pork) and you will never have dry chops.  I don't brine and mine are always juicy and tender whether smoked or grilled.  

 

Pics?

post #5 of 7
Thread Starter 
I saw the regs for pork changed to 145, by USDA, but I decided to split the difference. My fiancee freaks out about "is it done" lol

I'm a sucker for sauce on chops though.. I love sauce.
post #6 of 7
Good job!! I agree on the brine. Yes you can get moist pork chops without a brine, but you'll damn near always get moist chops with a brine. Especially if you're feeding those who recoil I'm horror from pink pork.
post #7 of 7
Quote:
Originally Posted by PadronMan View Post

Try pulling them at 145F (new USDA safe temp for pork) and you will never have dry chops.  I don't brine and mine are always juicy and tender whether smoked or grilled.  

Pics?
Absolutely! When grilling just before they are done I put my medium cast iron skillet on the grill to warm it then put the chops in the skillet remove it put the cover on. The chops continue to cook until just done and are always tender and chin drippin juicy. Most people I see cooking chops look like they are practicing for a job at a crematory. There is a fine line between doneness and door stops when it comes to pork chops or any other white pork.
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