I usually brine my pork chops but a recent thread made me want to try smoking without brining. You can't tell by the picture just how big these are but each one is over a pound. A little evoo rub, SP and a crust of Choricero chili powder. It took about an hour and 45 minutes to get to an internal temp of 155 on apple. A short rest and I sliced one up for dinner. Sides are sautéed sugar snap peas and oven baked Delicata squash fries.
I like the results. Not quite as juicy as a brined chop but I like the texture and the flavor didn't suffer. I'll brine the next ones with the same rub before smoking just to see if there's a distinct difference.
I like the results. Not quite as juicy as a brined chop but I like the texture and the flavor didn't suffer. I'll brine the next ones with the same rub before smoking just to see if there's a distinct difference.
