So.. I've made pork chops a few times on both a grill and my smoker.. Always dry..
I tried brining 2 days ago. 2 center cut chops, about 1.5 inches thick, bone in.
Brine was 2 cups apple juice, 2 tbs salt, 2 tbs brown sugar, 1 tbs cayenne, and a bit of black pepper.
Brined for 22 hours.
Put in the Bradley smoker, until internal temp was 153, then removed and sauced.. they were so tender, that I could cut them with a fork.. amazing what the brine did.. juicy as can be.
Funny thing is.. I hit a small stall at 144 degrees.. these were thick, but I didn't think chops would stall.. about 30 minutes long, then started jumping temp. Cooked at 245 through, 2.5 hours.
I tried brining 2 days ago. 2 center cut chops, about 1.5 inches thick, bone in.
Brine was 2 cups apple juice, 2 tbs salt, 2 tbs brown sugar, 1 tbs cayenne, and a bit of black pepper.
Brined for 22 hours.
Put in the Bradley smoker, until internal temp was 153, then removed and sauced.. they were so tender, that I could cut them with a fork.. amazing what the brine did.. juicy as can be.
Funny thing is.. I hit a small stall at 144 degrees.. these were thick, but I didn't think chops would stall.. about 30 minutes long, then started jumping temp. Cooked at 245 through, 2.5 hours.
