I like to wet brine pork chops before smoking or grilling, in my experience this produces a juicy pork chop. Stay close to your cooking vessel as wet brining results in a quicker cook time:
Brine
- 3 Cups water
- ¼ Cup Kosher (Crystal Diamond)
- ¼ Cup white sugar
- 2 teaspoons of your favorite BBQ rub.
Technique
- Combine dry brine ingredients in cold water; making sure dry ingredients dissolve.
- Cut a bone-in pork loin roast into 1 – 1.5” chops.
- Place chops in a one (1) gallon ziplock bag.
- Pour brine over chops, and seal bag.
- Let out as much air as possible before completely sealing.
- Seal bag, place in a ½ size pan to catch excess brine and place in refrigerator for at least four (4) hours.
Cooking
- Remove chops from refrigerator and pat both sides dry with a paper towel.
- Season with favorite BBQ rub.
- Prepare a two-zone fire in your pit.
- When pit is 250 degrees place chops on indirect heat. Cook temp is 250 degrees.
- Mist with apple juice and flip.
- Check temp with thermometer (I like thermapen). Mist with apple juice.
- Turn chops reach 140 degrees lightly sauce each side and place on a cooling rack. Tent lightly with foil. Carryover heat will bring your chip to approximately 145 degrees.
- Remove tent after ten (10) minutes rest, plate, and enjoy!
- Add additional finely ground BBQ rub if you want a pop of flavor!
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