What is the point of salting or dry brining the pork chops you ask? Sprinkle pork chops with salt and let them sit in the fridge for at least one hour You can dry brine pork chops for an hour or even up to 2 days.įor this recipe, I brined these in the morning and cooked them later that day, for an 8-hour brine but you could also go over night. Give them a sprinkle of salt and place them in the fridge. Salt and leave in the fridgeĪfter trimming, place the pork chops on a wire rack on a tray. Carefully trim off any excess outer fat from pork chops 2. It won’t all render down and it is the meat that we want to taste. With the pork chops laid out on a chopping board, we just need to trim off any excess outer fat. It’s just another way of adding depth of smoke flavor to your cook. Other great options for a delicate smoke flavor include cherry, maple, or pecan wood. Pork works well with just about any smoke wood, especially any fruit wood so don’t worry if you don’t have apple wood lying around. Depending on the type of smoker you are using you can use pellets or wood chips as well. What is the best wood for smoking pork?įor this cook, I’ll be using a chunk of apple smoking wood to give a nice smoky flavor to the pork chops. If you don’t have one, you have to look for slightly pink meat in the middle.Ĭontrary to popular belief, pink pork is safe to eat so long as it is cooked to 145☏. For best results use a meat thermometer to check the internal temperature. We are aiming for an internal temperature of 145 degrees F. Allow a total time of an hour including the sear and a quick rest. How long does it take to smoke pork chops?ĭepending on how hot your smoker is it will take around 45 minutes to get your pork chops up to 120 degrees F.
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