.
Ingredients
Meat:
4 bone-in pork chops
Brine:
6 cups water
¾ cup brown sugar
5/16 cup (about 5 tablespoons) kosher salt
⅓ cup whole black peppercorns
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Instructions
1. Prepare the Brine
In a saucepan over medium heat, combine water, brown sugar, kosher salt, peppercorns, garlic powder, onion powder, and paprika.
Stir until the sugar and salt dissolve completely.
Remove from heat and let the brine cool to room temperature. For faster cooling, add ice cubes.
2. Brine the Pork Chops
Place the pork chops in a large zip-top bag or a deep dish.
Pour the cooled brine over the chops, ensuring they are fully submerged.
Cover and refrigerate for 8 to 12 hours for maximum flavor.
3. Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use applewood, hickory, or cherry wood for a well-balanced smoky flavor.
Remove the pork chops from the brine and pat them dry with paper towels. Let them rest at room temperature for 30 minutes before smoking.
4. Smoke the Pork Chops
Place the pork chops on the smoker grates and close the lid.
Smoke for 60 to 90 minutes, or until the internal temperature reaches 145°F (63°C) (use a meat thermometer to check).
5. Rest & Serve
Remove the chops from the smoker and let them rest for 5 to 10 minutes to allow the juices to redistribute.
Serve warm with your favorite sides like mashed potatoes, roasted vegetables, or coleslaw.
Enjoy your perfectly smoked pork chops! Let me know if you need any modifications.
