Pork Chops Recipe

scarbelly

Gone but not forgotten. RIP

Original poster

OTBS Member

Jul 26, 2009

14,315

73

• Jul 31, 2009

• #1

Want to smoke some pork chops today - I have them sitting in a brine of salt - sugar - water right now
Does anyone have a recipe they would share - also how long to smoke 1" thick chops

 

tacman

Meat Mopper

Jul 22, 2009

175

10

Alaska

• Jul 31, 2009

• #2

Hey Scarbelly, If you have them brined, I would reccomend just cooking them the way they are at 225 - 250 until you reach an internal temp of 155 - 160 as they will continue to cook for a little while after you remove them from the heat.

A nice and tasty little twist for pork is to substitute maple syrup for brown sugar in your marinade / brine.

My family loved the maply flavor it gave to the chops.....

 

scarbelly

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Jul 26, 2009

14,315

73

• Aug 2, 2009

• #3

Thanks for the reply- I ended up patting them dry and applying a rub and cooking to 160 - just a little dry but very tasty- Gonna try smoking some nuts today

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Aug 3, 2009

• #4

Try adding some cure to your brine, TenderQuick (TQ) (don't add any salt) or DQ cure #1 (from Butcher Packer website), add your salt. Let brine overnight and smoke the next day, they'll have a ham-like flavor.
A tsp of DQ cure for a ½ gal. water; the TQ, ask Ronp or others who use TQ