Smoked thick-cut pork chops, seasoned spicy/smoky,with just a hint of sweet to cut the fire.
1
Start your work at least 8 hours before you want to eat.
2
Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
3
Prepare rub by combining all ingredients in bowl, set aside.
4
Drain chops from all day or overnight brining, pat dry with paper towel, and rub the rub!
5
Smoke the chops. Smoking methods can vary. I use a barrel propane smoker. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour to 1 hour 15 minutes. Cook to an internal temperature of 140°F. Remove from grill and rest 5 minutes wrapped in foil before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
I used Penzey's Spices for everything except brown sugar. I used hickory chips the first time. I placed the chops on the bottom rack. I used the bacon fat drippings from smoking bacon the day before, in the pan with water, over the smoking pan. The dial on the smoker was set to high to maintain temperature.
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Serving Size: 1 Serving (1197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 456 | ||
Calories from Fat: 164 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 7405.8mg | 255 % | |
Potassium 734.6mg | 19 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 29.3g | ||
Protein 41.5g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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