Smoked & Seared Pork Chops | Pit Boss Grills

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner and often less expensive.

Start by boiling 1 cup of water.

In a bowl, combine 3 cups of cold water.

Add 2 tablespoons of kosher salt and 2 tablespoons of sugar to the boiling water and stir until dissolved.

Pour the boiling water into the bowl with cold water and let the mixture cool down.

Once cooled, add the pork chops to the brine and let them sit for 4 hours (up to 24 hours if desired).

After brining, place the pork chops on a wire rack to let excess moisture drip off and pat them dry with a towel.

Season the pork chops with Pit Boss Memphis Barbecue Rub.

Preheat the Pit Boss Austin XL smoker to 250°F.

Place the pork chops on the smoker and let them smoke for about 45 minutes to an hour, monitoring the internal temperature.

When the internal temperature reaches about 135-140°F, remove the pork chops from the smoker.

Sear the pork chops over the flame for additional flavor.

Let the pork chops rest for a minute before slicing.

Cooking Techniques

Equipment Needed

Spice Level: