Brined, Smoked Pork Chops - Grilla Grills Silverbac

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers similar flavor with a different texture.

wood chips for smoking

💰Cheaper: aluminum foil pouch with herbs

Herbs can provide a different flavor profile.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice can add acidity at a lower cost.

Start with 2 cups of apple juice and 1 cup of water in a pot.

Add 1/4 cup of kosher salt and 1/4 cup of brown sugar to the pot.

Whisk the mixture and heat it until it reaches just shy of a boil, at a rolling simmer.

Remove from heat and let it cool in the fridge overnight.

The next day, take the brine out of the fridge and prepare to add the pork chops.

Use a 1-gallon Ziploc bag and place it in a bowl to prevent spills.

Add the pork loin chops to the bag and pour the cooled brine over them.

Seal the bag and lay it flat in the fridge for about 6 hours (minimum 4 hours, maximum 8 hours).

After brining, remove the pork chops from the bag and lightly rinse them under cold water to remove excess brine.

Dab the pork chops dry with paper towels.

Lightly coat both sides of the pork chops with olive oil.

Sprinkle a light amount of Big Knick's magic meat rub on both sides of the pork chops, being cautious with the salt due to brining.

Preheat the smoker to 225°F (107°C).

Place the pork chops in the smoker and smoke them for 30 minutes.

After 30 minutes, increase the smoker temperature to 325°F (163°C) and continue cooking until the internal temperature reaches 162°F (72°C).

Remove the pork chops from the smoker and let them rest for 7-10 minutes before cutting into them.

Use a meat thermometer to ensure the pork chops are cooked to the right temperature.

Cooking Techniques

Equipment Needed

Spice Level: