Double Cut Pork Chops - Brined, Smoked and Then Grilled Recipe
These double cut tomahawk pork chops are brined then smoked and grilled. The are tender and juicy and easy to make. Give them a try.
Servings 4 servings
Calories 212kcal
Cost $24
Equipment
- Smoker
Ingredients
Pork Chops and Brine
- 4 double-cut bone-in pork chops 1 ¾ to 2" thick, about 2 pounds each
- ⅔ cup coarse salt
- ⅓ cup sugar
- 1 qt hot water
- 1 qt cold iced water
- Vegetable oil spray
Rub
- ¼ cup brown sugar
- ¼ cup chili powder
- 2 tbs coarse salt
- 1 tbs paprika
Instructions
- Place the pork chops in a baking dish or tub. Combine brine ingredients in a large mixing bowl and add hot water. Stir until dissolved. Add cold water with a little ice and stir until ice dissolves and brine is at room temperature. Pour brine over the pork chops. Cover and refrigerate for six hours.
- Mix the rub ingredients and start the smoker.
- Setup the smoker to cook at 225°F. Rinse the pork chops and pat dry. Place the pork chops in the smoker over indirect heat for about 1 ½ - 2 hours until they reach an internal temperature of 145.
- Remove the pork chops, cover them with foil and let them rest 10 minutes, Setup the smoker for direct heat at 400-450°F (or move to a gas grill like I did). Generously sprinkle the chops with the seasoning rub and grill for a minute or two each side. Rotate to get good grill marks. Make sure to grill the sides as well. These are awesome. Enjoy!
Video
Nutrition
Serving: 1chop | Calories: 212kcal | Carbohydrates: 1g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 530mg | Potassium: 508mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg