![]() ![]() We’ll be here when you get back!***įirst, you add hardwood pellets into a side hopper. Hop over and check out this Complete Guide to Understanding How a Pellet Grill Works first if you are interested in learning more. ***Completely New to Using a Pellet Grill? No Worries!**** In order to cook ANYTHING well on a pellet grill, you need to first have a basic understanding of how it works. Get ready for the juiciest, most delicious BBQ smoked pork chops you’ve ever cooked before, and they are super easy to cook as well! Whether you are using a Traeger, Camp Chef, Pit Boss, or any other brand of pellet grill, we’ve got you covered. The final product is packed with taste and moisture.Learn how to cook perfectly smoked pork chops on a pellet grill! Rest the chops for 5-10 minutes before serving to allow for the carry over. It’s also a good idea to check the other chops to make sure they’re at the same temperature. As soon as I see 140, it’s time to get them off the pit. ![]() It’s hard to overcook a piece of meat with one of these. I set the target temp and it will alarm when I get it there. Taking these chops too far isn’t something I am looking to do – that is why I always use a Chef Alarm. The target temperature for loin chops is 145 degrees, but you want to get them off at 140 to allow for 5 degrees of carry over. Even though we’re cooking at 250 these chops don’t take long. Place the chops on the smoker and keep an eye on the internal temperature. I use Montreal on beef buts it’s also good on pork and even chicken. ![]() The contrast in texture creates a slight crust and the coarse grains of pepper add a little kick. On top of that I sprinkle on a little Montreal Steak Seasoning. It doesn’t have to be heavy just get a good covering on all sides. The brine adds flavor and moisture to the inside of the meat, so now we need to get some on the outside. Let them sit out for 10-15 minutes on the counter before seasoning. We want to slow the cooking down so the meat gradually comes up to temp.Īfter two hours remove the chops from the brine and drain any excess liquid. ![]() If you’re using a charcoal or propane grill, set it up for indirect cooking. I stick with cherry wood for loin chops but any mild fruit wood is great. The cooking temperature needs to be right at 250 degrees with light smoke. Place the container in the refrigerator for 2 hours.Ībout 30 minutes before the chops come out of the brine go ahead and start the smoker. Get as much air out of the bag as possible and move the chops around a little to make sure they’re completely covered. I suggest placing the bag in a large bowl or container that will catch any excess just in case it leaks. Place each one in the bag and pour the brine over the top. I use a large 2.5 gallon ziplock bag for brining chops. You can make the brine ahead of time and hold it in the refrigerator until ready to use. Remove from heat and add remaining 32oz Apple Juice. Add sugar, salt, and dry rub and continue to heat until dissolved. Here’s the Apple Brine recipe that I use: Normally a brine takes a long time to distribute throughout large cuts, but these chops soak it up in a couple of hours. Loin chops have a pretty neutral flavor do to low fat content, but it’s the perfect meat for absorbing seasonings either from injecting, marinating, or especially brining which I’m doing today. Save the thin chops for grilling or frying. You want them about 1” thick or about the width of two fingers. If you can’t find thick chops in the meat counter, ask you butcher to cut you some. Also the layered seasonings add a nice touch on the outside so you don’t need a sauce with these chops. I keep the recipe fairly simple but we get a ton of flavor into the meat by using a brine. Thick chops like these are excellent on the smoker and it doesn’t take as long as you might think. For this week’s newsletter I had my local butcher cut me some 1” thick pork loin chops. ![]()
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