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Smoked Boneless Pork Chops?

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    Smoked Boneless Pork Chops?

    I have around 3-4# of pasture-raised boneless pork chops. Wet brine or dry brine? Is the recipe I stumbled across on this site the winner or does anyone prefer to dry rub ( I found a good looking cajun/creole rub recipe on raddcooking.com)

    #2
    Wet brine. Make sure the chops are THICK. At least 2 inches. Add cracked pepper, then smoke. Sear at the end. No sauce needed. If you want one, mustard based is the way to go. I like to combine spicy brown mustard, siricha, snd a bit of cider venigar.

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    • HorseDoctor
      HorseDoctor commented
      Editing a comment
      Ya beat me by 4 minutes...

    #3
    How thick are they cut? For a nice thick cut chop (1 1/2" or more), I would dry brine and then do a reverse sear like a piece of steak. Season gently (pepper and a little garlic &/or onion powder). Pasture raised hog should have plenty of great flavor on its own! Strong seasonings are for tasteless commercial pork! Forgo them in favor of enjoying the taste of a good piece of pork. Grill to 135-140 F. at the most. Good luck & enjoy!

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    • FireMan
      FireMan commented
      Editing a comment
      Yup! Like a steak!

    #4
    Can't go wrong either way really. My personal favorite for thick chops is wet brine in 1 gallon water, 1 cup table salt. Brine for 1 hour. Cut the brine amounts down equally if you don't need a gallon, but leave them to soak an hour. 1.5 to 2hrs if they're 2". Top woth any other favorite spices. I like garlic powder, course pepper and sometimes dried herbs. Then cook indirectly at 350-375, unless you're using a rub with sugar (like a rib rub) then only go 325. Take 'em to 140-145. No searing necessary when cooking hot like that, but you still can of course.

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      #5
      Thanks! They might be about an inch thick. I wish they were thicker but that's what I have. I"ll brine for an hour, smoke and reverse sear. What temp do you take them to before you sear them? 125?

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      • EdF
        EdF commented
        Editing a comment
        Not a bad temp for your first try. Then you can adjust next time - because there will be a next time! Be quick about the searing, though.

      • texastweeter
        texastweeter commented
        Editing a comment
        Bing thin like that, Id pull at 120, as thin cuts heat up faster.

      • TimmyR
        TimmyR commented
        Editing a comment
        Good call texastweeter...I'll do that!

      #6
      Thanks! I finally found the recipe in main section of the site. I'll plan to brine for about 1 hour and smoke 'em to 125'ish and reverse sear...may throw some boneless chicken breasts on too just in case SWMBO does not like the chops (she's skeptical).

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