Please refresh the page or try again in a moment. Heat a charcoal grill to high heat (500f+) and get ready to sear the chops (see text above for searing options). This came out insanely good! Press the chop gently after positioning it to make nicer marks. BUT, if you want to really take things to the next level, you might want to consider searing your pork chop after the smoke stage. Thanks. Developed by Bonflare. Try and avoid using thin or boneless chops as they can dry out using this cooking method. = Try and get pork chops that are around one and a half inches thick. Your email address will not be published. Pour the marinade over the pork chops, coating evenly. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Remove to paper towels to drain. Smoked Pork Chops - Allrecipes The smoke really enhances the flavor of the pork, and its an easy weeknight dinner to make for family. I put them into the smoker within 30 minutes of starting the meat at 250 degrees F. I left them in while searing the chops, and they were ready by the time I finished the meat. Loin meat, which is what most pork chops are, is very lean, which makes it more susceptible to drying out during the cooking process. This is most easily done by using a meat thermometer to measure the finished internal temperature of your pork chop. Tent with foil. When working with a nice, thick pork chop, youre looking at a cooking time of about 60 to 90 minutes in the smoker. If you're injecting the loins, use a pork injection, such as one of these: After injecting the meat, season all sides of the meat with the seasoning of your choice. What it does bring is an incredible depth of flavors and aromas. So while traditionally a pork chop only has one bone per chop, these big mama jamas have two. The most popular pork cuts to smoke are pork shoulder, pork loin, pork chops, pork belly and pork ribs. This will take about 1-2 hours depending on thickness. This pork loin roast is an awesome roast to cook when you have a crowd to feed. I like to use my ThermoWorks Mk4 or Smoke 2-Channel Alarm when smoking meat to ensure Im cooking to my preferred doneness. Peel and slice the apples into 1/3 inches thick pieces then lay them into a heatproof baking dish or a foil tray. Your email address will not be published. Reverse seared pork chops served with crisp apple and beet slaw and a homemade apple sauce (aka the Awesome Sauce). When the thermometer reaches 145 degrees F, your pork is ready. Juicy and tender, with a nice smoke ring and great flavor. Start with 2 cups of hot water to dissolve salt and sugar. Smoked Pork Chops - WhitneyBond.com Pat the pork loin roast dry with a paper towel. 3 tablespoons Seasoning used on outside of meat. Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. The sweet component (brown sugar) forms a caramelized crust, while the savory ingredients punch in the flavor. Price and stock may change after publish date, and we may make money off You might want to throw an extra chop on the grill for leftovers because you will have a craving for it the next day guaranteed. Spritz the pork chops with the water/cider mixture every 20 minutes. Confused? Please enable JavaScript in your browser to complete this form. Any suggestions would be greatly appreciated. Dry, sad chicken. Perfect Smoked Pork Chops Recipe - Food.com This simple backyard recipe takes this underrated meat to a new, Pork cushion is a delicious cut of meat that's perfect for smoking. Give them a sprinkle of salt and place them in the fridge. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. The loin chop is even more susceptible to drying out, because it doesnt have all those lovely seams of fat to keep it internally basted as something like a pork butt does. Beyond that, youre going to need two double-cut pork chops weighing about 1.5 pounds each, along with a fantastic dry rub. Smoked & Brined Bone-In Pork Chops Recipe | Traeger Grills Your daily values may be higher or lower depending on your calorie needs. (Optional) Slather a bit of the BBQ sauce on each porch chop and reverse sear at the end. Using the reverse sear method isnt just for steak! Pork chops: 45 min to 1 hour: 225-250 F: Grill-mark the chops prior to smoking; cook to an internal temp of 145 F followed by a 3-minute rest: In my opinion, pork chops are an underutilized cut of meat. So glad to have this in my wheelhouse. Time limit is exhausted. Do you need a tasty seasoning or any kind of barbecue supplies for your Memorial Day weekend or other barbecue party? Loved it and I can't stop recommending it to others now. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Remove the pork chops from the brine and pat dry with paper towels. Ive never cooked PORK LOIN CHOPS on my Lang BBQ Smoker, mainly because most are too thin and its not worth the effort to set up the smoker cooker for a short cook. Set aside and add 3-4 cups of ice cubes to the pot of water. Follow these 5 steps to get your pork loin smoked to perfection. Cut some chops from a loin I bought. How to Make Smoked Pork Chops - The Stay At Home Chef Pork chops are tender, fast-cooking cuts of meat from a pig. The silver skin is tough, so if you have the time, trim off all the fat and silver skin on the surface of the meat before seasoning it. After an hour when the apples are soft remove and blend until smooth. Best pork chops I have ever eaten or made in 67 years!!! Price and stock may change after publish date, and we may make money off Fire your smoker up for 225F and place pork chops on the cooler cooking zone. Heat the smoker to 250 degrees. This dish is not as common as some, but if you love, Are you ready to cook a tasty homestyle meal that will linger in your memories for weeks to come? Is there any way that I can keep it warm? Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. This has to be the most amazing pork chop Ive made! Pork tenderloin, on the other hand, is cut from the muscle that runs through the central spine of the pig. Your email address will not be published. Drain the potatoes and toss them in melted butter. So fire up that smoker, grab some of my Sweet Rub, and let's get cooking! #gallery-1 img { Copyright 2023 Meadow Creek Barbecue Supply. Add the pork chops and warm 4 to 5 minutes per side or until lightly golden. Smoked Pork Loin Recipe (and Grilled Chops) on Yoder Pellet Smoker Check out more smoked pork recipes below: Smoked Pork Chops If youre looking for these smaller portions that have already been sliced and are ready to cook, check out my recipe for Smoked Pork Chops here. Remove pork chops from marinade and shake off excess. On the other hand, bone-in pork chops typically have less meat. Diners, Drive-Ins and Dives: Triple D Nation. You can buy a kit to turn your Weber grill into a smoker. Don't be afraid to experiment with your favorite rubs. (3 Big Differences), Pork loin chops (T-shaped bone on one side), Pork rib chops (lower loin, steak-like meat), Pork top loin chops (can be sold boneless, also called pork loin fillets). It got done much sooner than I thought. I'm using that feature and a set of GrillGrates for searing the meat at the end. Smoking a pork loin can take anywhere from 2 to 3 hours to fully cook. Smoke the chops. Preheat a smoker, pellet grill or indirect heat grill to 250f. Add the salt and sugar to the water and stir until dissolved. We carry a wide variety of smokers, grills, charcoal, pellets, sauces and seasonings, and many other outdoor cooking supplies in our retail store. Just before cooking, apply about 1 tablespoon of the rub to both sides. Keep the GrillGrates scraped clean between batches to make nicer sear marks. I like to put the pork chops down and time them at 1 minute and 30 seconds, then rotate them nearly 45 degrees to get a diamond shape sear mark. Not to mention a lovely seared crust. Smoked pork chops put a tasty spin on a classic weekend meal and offer full, juicy flavor with a homemade rub. They are actually cut from two different parts of the pig, and they taste and cook quite different. Deliciouse moist smoked flavor. Yes, it's nearly half sweetness, but it's healthy! Pork loin is a center cut loin chop cut from tissue along the upper side of the rib cage. Place the chops in a large zip lock bag or a large bowl. Sprinkle with sugar, cinnamon, maple syrup and lemon zest. I placed the grill grates on and then left a chunk of apple wood on the grate just above the lit briquettes. Recently asked the guys to come back and do a backsplash in the kitchen and they said only if I make the pork chops again! Place pork chops on the smoker. Place the pork chops in the brine, submerging them completely. Myron Mixon Orchard Blend smoking pellets, Sweet Sauce of Mine Lambo Combo Competition Sauce, Beef Short Ribs Recipe on a Yoder Pellet Smoker, Smoked Meatloaf, Corn on the Cob, and Potatoes on the Yoder Pellet Smoker, 1 tablespoon black pepper, freshly cracked. I like to use my GrillGrates to get epic grill marks on the smoked pork chops. This rub for ribs uses classic barbecue flavors and has the perfect balance of sweet, savory, and heat. About the author: Lavern Gingerich is a writer and the digital marketing manager for Meadow Creek Barbecue Supply. Pork is a naturally lean meat, and the brine both infuses the meat with flavor, and also helps to prevent the pork from drying out in the smoker. In todays recipe, were going to be making smoked pork chops. Best, juiciest pork loin I have ever had. Until now, its been a choice between wanting the smoke flavor, but also dealing with a dry result. This recipe looks delicious! For this smoked pork chops recipe, I keep the flavor simple with salt and pepper, but you can easily use a. I trimmed the perimeter fat, which won't penetrate the meat, and also trimmed the thin layer of silver skin under the fat. Simple Smoked Pork Butt. Our smoked pork loin chops weigh approximately pound and are cut -inch thick. Grill chops on the preheated grill, basting with some of the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. In this recipe I will show you how to smoke beef short ribs. This is the most delicious meal I ever ate and Im not even a fan of pork. How to make juicy Smoked Pork Chops - Jess Pryles How to Smoke Ribs on a Yoder Pellet Smoker, Meat Church Garlic & Herb Tomahawk Prime Rib, Honey Lemon Cottage Cheese Fire Pit Pancake Recipe. Pour 1 cup of boiling water into a large bowl that will fit all of the pork chops. Since we are going to dry brine and then reverse sear the pork chops, thin-cut pork chops just wont work. Teriyaki sauce can replace Worcestershire sauce with equally great results. Contrary to popular belief, pink pork is safe to eat so long as it is cooked to 145F. Im a mom on a mission to create easy, healthy and family friendly recipes. Heated 32oz of apple juice and then add the rest of the ingredients, including the rest of the apple juice. 2023 Fatty Butts BBQ. Place pork chops on grill or in pan. Ingredients 4 Cup apple juice 1 Cup brown sugar 2 Bay leaves 1 Tablespoon black peppercorn 4 Clove garlic 4 Sprig thyme When you give it the special treatment with a dry brine and low and slow applewood smoke, and this inexpensive cut has a high payoff with lots of flavor and tender results. Juicy, moist flesh. Season pork chops with salt and pepper and dredge in flour. 46 Reviews Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco Recipe | Courtesy of Bobby Flay Total Time: 15 hours 19 Reviews Baby Back Ribs Recipe | Courtesy of Melissa Cookston. I love cooking pork loin roast with my signature sweet rub (make your own using this recipe, or buy a bottle pre-made from Patio Provisions) and smoke it with a mild fruit wood like apple or cherry. Smoked Pork Chops Two Ways - Brined & Dry Rubbed Recipes Brush the chops with Blues Hog Raspberry Chipotle Sauce after searing each side. It also acts as a tenderizer, as the salt dissolves and is drawn into the pork flesh, it breaks down the muscle proteins. If the GrillGrates are clean and up to temp, you can make a nice sear mark within 15 seconds, or a total of 1 minute with the 4 positions, but use an. I am making pork loin for a outing this afternoon. When the pork chops have reached an internal temp of 120F, its time to remove and let them rest under some loose foil with a slice of butter to let the juices redistribute. Try this smoked pork loin at your next get together! Whenever I go to restaurants, if a pork chop is on the menu, I have to order it. Its not uncommon to hear horror stories of attempts to cook leaner cuts and proteins on a smoker. Shes also a respected authority on Texas style barbecue. While the smoker preheats, cover the pork chops in a savory rub. Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Here's an amazing pork loin seasoning recipe for you to try. A generous-sized pork chop is . I started the cook at 4:00PM and my cooker temperature averaged 265*. Google "salt potato recipe" for a recipe. If you've never eaten salt potatoes, you need to try these. Depending on the type of smoker you are using you can use pellets or wood chips as well. Start by making the brine. But, in my opinion, at that temperature, you've just wasted a day's work. I'm using Heath Riles Honey Rub on one and a homemade rub (recipe below) on the other one. Place the chops meat side down to sear, about 1-2 minutes, then flip and sear the other side. Preheat an electric smoker to 250 degrees F. Load apple wood chips into the smoker. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern. Brining takes four to six hours, so be sure to prepare ahead of time. Smoked pork belly cooked low and slow over applewood. } It doesnt have a ton of fat, but it has enough to keep it juicy while it is on the smoker. Tender, juicy, moist and flavorful!! Pour 1/2 of the marinade into a large resealable plastic bag; add chops, coat with the marinade, squeeze out excess air, and seal the bag.