Pork Chops Recipe

Discussion in 'Pork' started by scarbelly, Jul 31, 2009.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
  2. tacman

    tacman Meat Mopper

    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.....
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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

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