How to make smoked pork chops - double cut | Jess Pryles

double cut pork chops

🥗Healthier: pork loin chops

💰Cheaper: pork shoulder

Pork loin chops are leaner, while pork shoulder is more economical.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika maintains flavor while being lower in sodium.

wood chips for smoking

🥗Healthier: herb sprigs

💰Cheaper: aluminum foil packets with herbs

Herb sprigs can add flavor without the need for special equipment.

Prepare the brine by mixing 5 cups of peach nectar, 2-3 cups of water, and 3 tablespoons of pickling salt in a bowl until dissolved.

Submerge the double cut pork chops in the brine and refrigerate for 2 to 6 hours.

After brining for about 4 hours, remove the pork chops, rinse them, and pat them dry.

Season the pork chops with hardcore carnivore bread seasoning, ensuring to cover every surface, including the back of the bones.

Prepare your smoker and monitor the internal temperature of the pork chops until they reach 145°F (63°C).

When the pork chops hit 145°F, remove them from the smoker and cover them with foil to rest for about 10 minutes.

After resting, slice into the pork chops to reveal the juicy interior.

Cooking Techniques

Equipment Needed

Spice Level: