Pork chops are great, but I think we can all agree that dry/chalky pork chops are not nice at all. Therefore, with this recipe, the method is to wet brine the pork chops first to lock in some moisture to make sure the end result is nice juicy smoke chops with some smoke flavor and a light sear on the outside.
Tap/Click above to check out this recipe for some simple but juicy smoked pork shops: Video – PitBoss-Grills.com
Disclaimer: Hey! By the way… any links on this page that lead to products on Amazon or other sites are affiliate links, and I earn a commission if you make a purchase.
Research/compare over 290 pellet grills/smokers on sale today
Step 1: Prepare the wet brine which is one cup of water, two tablespoons of kosher salt, and two tablespoons of sugar, then bring to the boil.
Step 2: Once the brine has reached boiling point and the salt and sugar are completely dissolved, take it off the heat. Then add three cups of cold water, and leave it to cool for a while.
Step 3: Pour the cooled brine over the pork chops. Ideally, you’ll have some nice thick chops, as that’s also key to avoiding dry pork chops after they’re cooked. At this point, maybe add some bay leaves etc, and then place the chops in the fridge for four-plus hours.
Step 4: After the wet brine has done its job, take the pork chops out of the brine and place them on a wire rack to let surplus brine drip off them.
Step 5: Then get some paper towel and pat down the surface of the chops to remove any remaining surplus moisture from the wet brine.
Step 6: Next, it’s time to season the pork chops with your BBQ rub of choice. Be generous, turn the chops over to get all sides and edges. These chops were prepared with the Pit Boss Memphis BBQ rub, which contains paprika, brown sugar, and garlic.
Step 7: Its time to get your pork chops on your grill, these chops were cooked on the Pit Boss at 225 degrees. They took around 45 minutes to an hour for an internal temperature of 140 degrees.
Step 8: These chops were smoked to around 135 degrees and they were then flame broiled on the Pit Boss up to the final target temp of 145 degrees.
Step 9: You can clearly see that these pork chops retained their moisture, hence the advantage of preparing them with the wet brine beforehand.
Step 10: With any cooked meat, and pork chops are no exception, after the cook has finished, give them some time to rest to let the juices/fat be reabsorbed into the fibers of the meat before cutting into them.
Step 11: And this is the end result, a nice juicy and moist pork chop with a light smoke ring around the outside. Perfect!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
When you've got a group of friends/family coming around, its good to have a couple of recipes in your arsenal to serve up. Case in point, check out these Shotgun Shells below which are quick to...
Beef plate ribs are one of the best foods there is when it comes to BBQ, and particularly Texas style BBQ. On top of that, they are actually one of the easiest cuts of meat to prepare and cook as...
