Tender and Juicy Double Cut Pork Chops
These tomahawk double cut pork chops are brined then smoked and grilled. They are tender and juicy and easy to make. Give them a try.
Why Brine Pork Chops?
Brining double cut pork chops in a mixture of kosher salt, sugar and water will actually cause the chops to take on moisture, which, in turn, will make them very juicy after being cooked. The photo below was taken a the chop before being brined. It weighed 882 grams.
After brining for six hours, the same chop weighed 912 grams, an increase of 30 grams, that is a little more than one ounce of additional water that will help keep it hydrated throughout the cooking process.
Smoke the Brined Chops
After the chops have brined for six hours, rinse them off and pat them dry. Then smoke them over indirect heat at 225˚F for 1.5 - 2 hours until the internal temperature reaches 145˚F.
Finish the Chops on the Grill
When the chops are done cooking, cover them with foil and let them rest for about 10 minutes. The rest is important because it allows the pork chops to reabsorb a lot of the liquid that will just runout if they are cut too soon. Don't worry about the chops getting cold, they will spend another 4 - 8 minutes on the grill searing the outside. They will be just fine.
In the meantime, reconfigure the smoker for direct heat at 350 - 400˚F or, just use a hot gas grill like I did. Rub the chops with with dry rub (I have a great recipe for dry rub on this website). Next, sear the chops for one to two minutes per side. Rotate the chops to get good grill marks. By the way, there is no need to rest the chops again after grilling. They have already rested.
Be careful not to overcook the pork chops. This step is just about putting a char with some nice grill marks on the outside.
Super Juicy Double Cut Pork Chop
These chops were deliciously juicy. Give this a try. You may never eat pork chops any other way again.
Some Other BBQ Favorites
- Smoked Hot Wings
- Texas Hot Links
- Smoked Pork Belly Burnt Ends
- Homemade Applewood Smoked Bacon
- Smoked Pork Loin
- Prime Tenderloin Reverse Seared
- Reverse Seared Dry Aged Ribeye
- Grilled Garlic Bread
- Homemade Chili Powder
- Easy Pork Recipes
Double Cut Pork Chops - Double Cut Tomahawk Pork Chops Brined Smoked Then Grilled
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
- ¼ cup brown sugar
- ¼ cup chili powder
- 2 tbs coarse salt
- 1 tbs paprika
- 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. 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 350 - 400 (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!