Mind blowing Pork Chops on the Weber Smokey Mountain (Juicy & Easy)
Recipe Information
Pork Chops
Go to a local butcher and get center cut pork chops cut to 1.5 inches thick.
Prepare a brine with 1 quart of water, toasting 2 guajilo chilies lightly before adding them to the water.
Add 1.25 cups of salt, 1/4 cup of brown sugar, 2/3 cup of soy sauce, 1 tablespoon of garlic powder, and 1 cup of apple cider vinegar to the water. Stir until dissolved and turn off the heat.
In a separate container, add 4 quarts of cold water and pour in the brining solution. Place the pork chops in the brine and seal the container. Refrigerate for 4 to 6 hours.
For the rub, mix together 2 tablespoons of salt, 2 tablespoons of light brown sugar, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of smoked paprika, 2 teaspoons of ground mustard, 1 teaspoon of onion powder, and 1 teaspoon of ground chipotle.
After brining, dry the pork chops thoroughly with paper towels to ensure a good bark.
Coat the pork chops evenly with the rub, making sure to season the edges as well.
Prepare the Weber Smoky Mountain by filling a charcoal chimney with unlit charcoal and pouring it into the bottom of the smoker. Fill it a quarter of the way up with more charcoal.
Light the charcoal and once it's lit, pour it over the unlit charcoal in the smoker. Add cherry wood for smoking.
Place the cooking chamber on the smoker without water in the water pan and close the lid. Aim to maintain a temperature of 225 to 250 degrees Fahrenheit.
Once the smoker is at the desired temperature, place the pork chops inside and smoke until they reach an internal temperature of 130 degrees Fahrenheit.
Remove the pork chops from the smoker and let them rest. They will carry over cook a few degrees during resting.
Equipment Needed
Spice Level:
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