![]() ![]() Try and avoid using thin or boneless chops as they can dry out using this cooking method.This gives you more control over the temperature, locks in the smoke flavor and helps guarantee perfectly cooked pork chops. I like to smoke pork chops first, and then finish with a sear (AKA reverse sear).Cast iron grates such as Grill Grates (if you want nice looking grill marks).An instant read thermometer (I’m using a ThermoWorks Thermapen ONE).Lump Charcoal or High Heat briquettes (I’m using Briquettes).Kettle Grill that you can set up dual cooking zones (I’m using a 22” Weber Kettle).Items that will help you cook pork chops are: If you’re not sure just ask your butcher for thick-cut pork chops with the bone in.Īnd if you can’t find anything good locally, you can get these thick-cut pork chops from Porter Road delivered. Look for 1 and ½ inch thick pork chops for this recipe Plus who isn’t happy to get more meat on their plate. Since we are going to dry brine and then reverse sear the pork chops, thin-cut pork chops just won’t work. While boneless pork chops tend to dry out, bone-in smoked pork chops turn out juicy and tender. While the bone might not add extra flavor, I find it helps protect the meat while it’s cooking. You also want to use bone-in pork chops for this recipe. Try and get pork chops that are around one and a half inches thick. To make the best smoked pork chops, use center cut rib chops with the skin removed. An optional (yet addictive) apple sauce.What is the best wood for smoking pork?.How to tell when pork chops are cooked?.How long does it take to smoke pork chops?. ![]()
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