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.
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
Notes
PAID AFFILIATE LINKS
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Nutrition
Serving: 1chopCalories: 212kcalCarbohydrates: 1gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 530mgPotassium: 508mgFiber: 0.1gSugar: 1gVitamin A: 125IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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