Post by tatoosh on Sept 15, 2012 3:05:13 GMT -5
These are thick cut pork chops in a brine with cure and then smoked. I have made these using 1 to 2 inch cut chops. Anything under 1 inch can just soak in the brine, but if you go for a thicker 1 1/2 or 2 inch chop, either inject the chops (and then soak) or extend the brine time.
I use about 1/2 cup of Tender Quick or a replacement recipe for it per 4 cups of water. So check how much you need to cover your chops and then figure your TQ or replacement recipe from that.
Brine the chops for 48 hours in the refrigerator. Then pull, rinse off, and smoke. I use a probe thermometer and smoke them until I get 135F internal temperature. Normally I run the Smokenator at 175F to 195F for a couple of hours so that they get good exposure before raising the temperature to 225F or so to finish the smoke.
I will grill them before serving to get a nice finish to the exterior and warm them through out if I've stored them in the refrigerator. I have 4 left in my fridge now and will do another 8 or so this evening.
It has taken 3 or 4 tries to get them just where I want. The original recipe by WhitetailFan over at the bradley smoker forum called for more Tender Quick and to finish them to 150F internal temperature. That was a bit much for me and they came out kind of dry at 150F internal. With the cure, I'm not much worried about buggies, so 140F is fine if I want to serve them right away. For storing, I go to the 135F and figure when I pull them and grill them they will get the last few degrees they need.
Rubs can be whatever you like. Simply Marvelous or similar are good, and I will try glazing them the next time I grill some, going for the Jack Daniels glaze if I can find the recipe they used to have on the JD website.
I will rework this recipe for Cure#1 using your own salt and sugar down the road. It does turn out really top quality chops like the top butcher shops and restaurants charge big bucks for. But it may take a couple of tries to dial it in to your personal preference.
Found the Jack Daniel Glaze recipe:
Jack’s all-purpose bbq glaze
Makes about 2 cups
ingredients
½ cup Jack Daniel’s Tennessee Whiskey
½ cup soy sauce
½ cup ketchup
1 cup brown sugar
1 tea sp-oo-n garlic powder
steps
Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes.
I use about 1/2 cup of Tender Quick or a replacement recipe for it per 4 cups of water. So check how much you need to cover your chops and then figure your TQ or replacement recipe from that.
Brine the chops for 48 hours in the refrigerator. Then pull, rinse off, and smoke. I use a probe thermometer and smoke them until I get 135F internal temperature. Normally I run the Smokenator at 175F to 195F for a couple of hours so that they get good exposure before raising the temperature to 225F or so to finish the smoke.
I will grill them before serving to get a nice finish to the exterior and warm them through out if I've stored them in the refrigerator. I have 4 left in my fridge now and will do another 8 or so this evening.
It has taken 3 or 4 tries to get them just where I want. The original recipe by WhitetailFan over at the bradley smoker forum called for more Tender Quick and to finish them to 150F internal temperature. That was a bit much for me and they came out kind of dry at 150F internal. With the cure, I'm not much worried about buggies, so 140F is fine if I want to serve them right away. For storing, I go to the 135F and figure when I pull them and grill them they will get the last few degrees they need.
Rubs can be whatever you like. Simply Marvelous or similar are good, and I will try glazing them the next time I grill some, going for the Jack Daniels glaze if I can find the recipe they used to have on the JD website.
I will rework this recipe for Cure#1 using your own salt and sugar down the road. It does turn out really top quality chops like the top butcher shops and restaurants charge big bucks for. But it may take a couple of tries to dial it in to your personal preference.
Found the Jack Daniel Glaze recipe:
Jack’s all-purpose bbq glaze
Makes about 2 cups
ingredients
½ cup Jack Daniel’s Tennessee Whiskey
½ cup soy sauce
½ cup ketchup
1 cup brown sugar
1 tea sp-oo-n garlic powder
steps
Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes.
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