Prep 40 mins
Cook 8 hrs
You'd pay $30 for one of these in an upscale chop/steakhouse...you can charge your friends a little less if you want!
- 4 (2041.16-2267.96 g) pork loin chops (bone-in...looks like a Porterhouse steak. Cut at 2 inch thickness and will weigh 18-20 oz each)
- 3785.0 ml water, for 4 chops use
- 118.29 ml kosher salt
- 118.29 ml granulated sugar
- 14.79 ml peppercorn
The Rub (combine all thouroughly)
- 59.14 ml brown sugar
- 4.92 ml onion powder
- 4.92 ml garlic powder
- 14.79 ml chili powder
- 9.85 ml kosher salt
- 4.92 ml cumin
- 2.46 ml ground black pepper
- 4.92 ml paprika
- Start your work at least 8 hours before you want to eat.
- 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.
- Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. 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 . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
- Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes 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.
- But, in my opinion, at that temperature, you've just wasted a day's work.
This is a great recipe....do not overcook when smoking. This will please all people.
OUTSTANDING! I used a combination of mesquite and hickory. The taste was UNBELIEVABLE! You are so right about the temperature. My hubby absolutely refused to eat anything but well done pork chops. So when I made them, I took mine off at around 140 degrees and left his on until well done. Mine were so tender and juicy, that he ended up helping me eat mine! We ended up chopping up his portion and covering it with barbecue sauce for sandwiches. I think he's finished with well done pork! Thank you for sharing this awesome recipe!