smoked pork chop brine apple juice
Let the brine cool to room temperature. Thin Blue LLC/Smoking-Meat.com Â© 2004-2020 All rights reserved. I like to cover the inside of the water pan with foil. Tenderloin 2 tablespoons bourbon Remove the pork chops from the brine and rinse under cold water to remove the brine. © Gannett Co., Inc. 2021. 1 lb. Pour the brine into a large bowl and add 2 cups of ice. Put plastic bag with pork chops and brine into empty bowl or container and put in refrigerator for 1 to 8 hours. Leg/Drumstick Once you order, there'll be no more recipe ads in the email version of the newsletter. I have tried it on everything, except vanilla ice cream, and it is great. Remove from the heat and add the cold water. Thank you in advance for using our special link:Â http://www.smoking-meat.com/amazon. Reduce oven temperature to 325° (do not remove pork from oven); bake an additional 45 minutes. Season to taste with sea salt and coarse pepper. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Add sugar, salt, and dry rub and continue to heat until dissolved. Shrimp Place your pork chops in the brine, cover with a lid, and brine in the fridge for 2-4 hours. Next, chill the brine in the refrigerator for 20 minutes. The Pork Loins were delicious and juicy. It's hard to see, but the thermometer reads 215 degrees. 2 cups apple juice This is a really tasty dish with a sort of fanciness to it that you don't see with a lot of barbecue. Roasts Seal bag and squeeze to mix until sugar and salt have dissolved. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Place pork chops in a 1 gallon zip lock bag, pour in brine and fill remaining space with cold water. Place over medium-high heat and cook, stirring occasionally, until the sugar and salt dissolve. The bookÂ is full of recipes and contains tons of helpful information as well. Pour mixture over ice water and stir. Use a coffee grinder if you need to to get the salt to the coarseness you want but be sure to do it in short pulses since the salt will heat up the blades and it will get too hot. Pulled Pork In this newsletter we are focusing on apple smoked pork chops.. boneless, butterflied, smoked with apple and a touch of hickory, flavored with my very own rub and served with some delicious sides made by my wife. The next time you decide to order something at Amazon.com, useÂ THIS LINKÂ to get there and we'll get a small commission off of what you purchase. Cook for 20 minutes or until just tender but not mushy. Step 2. Oysters London Broil Bring that mixture to a boil and let it simmer for a few minutes, then take off the heat and let cool. No worries! Once finished brining, drain, rinse and pat dry. This is my “really old” Great Outdoors Smoky Mountain smoker still in great shape. Let sit at room temperature until cool. Allow the brine to cool before using. 2 whole cloves 4 whole allspice berries Breast Anywhere between 215 and 225 is near perfect. After 4 hours remove the steaks from the brine and allow the excess liquid to drain off. Steelhead Trout Apple Cider Brined Smoked Pulled Pork is a bone in pork roast that gets soaked in a sweet and salty apple cider brine overnight, covered it in the best dry rub, and smoked to perfection … One hour before you’re ready to smoke the pork chops, place the wood chips in a bowl and cover with water. So, I have experimented with cooking sliced apples with Pork Chops. Legs, All Lamb Breast Remove from the brine and pat dry with paper towels. Pat pork chops dry with paper towels. Add the pork chops into the brine and submerge completely. Be sure to rinse the meat well using cold water once it is finished brining. Bring to a boil over high heat, then cover and reduce heat to low. Remove from the brine and pat dry with paper towels. Steak Brussels Sprouts Pour the brine over the pork chops and refrigerate for 2 hours. You decide you don't like the recipes.. you don't pay! Place pork chops in your smoker with 2 to 3 wood chunks on top of the hot coals. With more than 800 reviews on Amazon.com and a rating ofÂ 4.7 out of 5 stars, it comes highly recommended. I don't know if it truly adds more flavor to the meat you are cooking but it sure smells good! If you really like to taste the smoke then add a stronger tasting wood with it such as hickory like I did at a 50:50 ratio. You can make the brine ahead of time and hold it in the refrigerator until ready to use. Pork Belly You see the raving testimonies and you wonder, "Can the recipes really be that good?". Sent you a pm on the form but you didn’t respond. Transfer to a cutting board, tent with foil and let rest for 3 to 5 minutes before serving. Quarter My wife is such a great cook.. she almost always does the indoor cooking while I do what is required on the grill or smoker. It’s easier than you may think. AmazonÂ |Â Barnes & Noble | German Edition, Digital versions available viaÂ NookÂ |Â iTunes | Kindle. Baby Back Ribs Pork Steak Soak for 1 hour and then drain. ½ tablespoon garlic powder. You can also use other liquids such as apple juice, beer, etc. For the juiciest, most flavorful and tender pork chops, you can’t beat a two hour brine and a twenty minute smoke. In this smoked pork tenderloin recipe, I brine it in apple juice, smoke it with apple wood then use my version of apple barbecue sauce to finish it off. If marinating for a day or longer, stir the brine daily and turn the pork occasionally. While those pretty little chops sit on the cabinet and absorb the flavors of the rub, I need to go out and get the smoker ready. Refrigerate over night in brine, remove, season and smoke. Lightly brush chops … Photo Credit: Lisa Lotts. I knew they would be good but when I took that initial bite the first words out of my mouth were OMG!! The brined pork chops are perfect for grilling, pan-frying, or baking. If you have a three-element grill, heat two sides and leave one off. Add the salt and sugar to cold water and stir until the salt and sugar is dissolved. Tenderloins The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. Now to taste these babies.. 2 cups hickory wood chips, In a medium saucepan, combine the apple juice, sugar, salt, bourbon, peppercorns, allspice, cloves and bay leaf. Quarter the potatoes and set aside. But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. That stuff is so tasty, I have to be careful that I don't lick my fingers! I don't think I would go too much longer than that. Place apple juice, salt, and water into shallow dish. Â¼ c. Italian (flat-leaf) parsley, coarsely chopped ***Note: you get the Texas style rubÂ recipeÂ free withÂ your order! Let me know if you need more help with this. sea salt These sides that she came up with were absolutely amazing and in my opinion, was a major part of what made this meal a great success. (If you don't have a steamer basket, boil the sprouts in salted water for 5 minutes and then drain.). Remove from heat and slice while hot. Prime Rib I use 5-inch apple discs that I cut up to set my thermometers on.. this keeps them from getting too hot and destroying the electronic circuits on the inside. coarse black pepper. Spare Ribs I kept the smoke going for about 2 hours, after that I just finished it off with the heat. I like the apple with pork but sometimes it's just a bit too mild flavored for me. baby red or gold potatoes, washed and trimmed of eyes To make the pork chop brine, start by adding apple cider, (or apple juice) apple cider vinegar, brown sugar and salt to a pot. Refrigerate the pork in the cure. 1 bay leaf Season pork chops … I sometimes use yellow mustard, oil or some other substance to help the rub to stick, but I had plenty of time so I decided to just sprinkle it on and once it started getting that typical “wet” appearance, I would turn them over and do the other side. Remove from heat and add to a large bowl with 2 cups of ice. Place pork chops in a large resealable plastic bag set in a shallow dish. Cut a large sheet of heavy duty aluminum foil in half and divide the wood chips between the two pieces. I have a feeling that you will agree. I recommend using apple wood with these pork chops. I also opted to get some that were already butterflied. Jeff: A few years ago I purchased your rub recipe and have been using it for well over 4 years, From time to time I have seen other rubs advertised and have tried them, but I keep coming back to yours. This time, I just added apple juice in the pan when I cooked my Pork Loins. In a medium bowl, whisk the apple cider with the light brown sugar and 1/4 cup of kosher salt until the salt and sugar are dissolved. I made my first batch of rub this past weekend & enjoyed it. Tri-Tip All Beef You may be using kosher salt that is more coarse than in need be. If I could give these recipes away, I would do that. Fatty, All Pork 2 Cups of Apple Juice; 2 Cups of Water; 1 Tbsp Rosemary; ¼ Cup Kosher Salt; Pepper (to taste) In a bowl large enough to fit four pork chops, combine everything for the brine, stirring until the salt dissolves. Drain chops, discarding brine. 1 cup of kosher salt Prep Time 30 mins Cook Time 2 hrs kosher or sea salt This makes cleanup a breeze. Wings, Turkey Thighs You can brine the pork chops if you like. All rights reserved. Place pork on a roasting pan coated with cooking spray. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) Place the pork chops in a glass baking dish with high sides or a leakproof zipper-lock bag. Adding some Amazing Flavor to the Pork Chops. Try to find chops that have plenty of marbling within the meat.. this is what will keep the chops from drying out while they are cooking/smoking. The high heat will get the chips to smoldering and once you start seeing/smelling light smoke come out of the top vent, you can close the door and place the heat setting back on medium or wherever you keep it to maintain about 225 degrees. To get the smoke flowing properly in this type of smoker, I recommend turning the heat to high once the smoke box is inserted then leave the door cracked open just a little to dispel some of the heat. In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. My wife made baby potatoes with parsley and buttered brussels sprouts to go with the chops.. her original recipes are below. I just thought of this last night. 2 cups cold water I needed a batch of my rub mixed up and almost at that precise, exact moment my 8-year old son walked in and exclaimed that he was bored. 12 whole peppercorns Salmon Toss sliced Brussels sprouts with butter and season with salt and pepper. I try to get her the best estimate I can on when the meat will be done and she does her best to make sure the sides get done at about the same time. You could essentially buy almost any kind of pork chops even the ones with the bones still intact but I decided that the boneless ones would work better this time. Picnic To make brine pork chops, start by creating a brine of hot water, salt, sugar, and spices and whisking until the salt and sugar completely dissolve. Crown Roast Tilapia, All Seafood Remove from heat and drain. Cover and refrigerate. I laid the pork chops out on a serving platter to be coated with my rub. Make sure to leave plenty of room between the pieces. Transfer the pork on the hot side of the grill and cook until the center registers 145 degrees, 2 to 3 minutes per side. I am getting ready to spill the beans on every step that I took to get these babies from store-bought chops to the dinner table complete with lots of pictures. Â½ c. extra virgin olive oil Preheat oven to 400°F. Lobster, Please note that my rubs and barbecue sauce are now available in 2 formats-- you can. Pour the brine over the pork chops and refrigerate for 2 hours. Place pork chops into the brine in single layer and pour enough water over the top so the pork chops are covered. Now that's a bargain and you know it.Â Let's review: Well.. what are you waiting for.. click on theÂ big orange button below to order the recipes now. Corned Beef Prep Time: 5 mins Thanks. Chuck Roast Place pork chops in bag of brine; seal … 2 Tbs. The smoke box now filled with dry apple/hickory wood chips is placed into the smoker just over the flame. Scallops Blot potatoes dry with a paper towel or lint free hand towel. If you enjoy the newsletter and would like to do something helpful, then.. coarse black pepper, Steam brussels sprouts in a steamer basket for 7-8 minutes or until just tender. Some have even said that "no smoker should be without this book"! Pork Sirloin, Chicken It truly is worth its weight in gold. Lamb Shanks, All Fish The recipes are yours to use as you wish. I mixed apple chips and hickory chips together in equal amounts and filled the smoke box up almost to the top. It did get up to around 225 here and there but for the most part it remained steady and the rub did not burn. Be sure to place the bag into a shallow pan or baking dish just in case it leaks. The wheels started turning in my head and before you knew it, I magically made his boredom disappear;-) He is always happy to help. We are in for a treat and that's quite an understatement! Brisket Chops salted butter Are these the results I should expect or should I be grinding it down more ? Add the potatoes and toss gently to coat. Cooking the Pork Chops. I use a large 2.5 gallon ziplock bag for brining chops. Step 3 Score top … Then, lay out the pork chops in a single layer in a large dish and pour the brine over the top to completely submerge the chops. About the size of coarse black pepper. I like to use the butterflied chops for stuffed pork chops but I digress.. that is something for a another newsletter and another day. Mix together apple cider, chile powder, vinegar and water mixture. I didn't like that very much. I really want you to have them! I really, reallyÂ appreciate the supportÂ from my newsletter friends and be sure to let me know if you have any questions about this. 1 gallon of water Leg of Lamb Pat pork dry with paper towels. ½ tablespoon onion powder. All Chicken Butt/Shoulder In a medium bowl, combine olive oil, butter and parsley. Thirty minutes before cooking, remove the pork chops from the refrigerator and let come to room temperature. Pour cooled brine over chops in bag; seal bag. Pat chops dry with paper towels. Tenderloin Last night I cooked some lean Pork Loins. I have always liked Apple Sauce on the side with my pork chops. Stir well to dissolve the salt and sugar. Apple-Bourbon Brined and Smoked Pork Chops | Southern Kitchen Remove pork chops from brine solution and discard brine solution. Cover and refrigerate. When the grill is emitting a steady white smoke, place the pork chops on the cool side of the grill and close the lid. Rack of Lamb Fold the aluminum foil over on itself and seal the chips up into pouches. Sirloin Tip Hot Tip Use an instant read thermometer to determine the internal temperature of the pork. All Turkey butter ½ tablespoon freshly ground black pepper. Pour the brine mixture into a container, add the meat then cover and place in the fridge. brussels sprouts, cleaned and trimmed Like I said this recipe will be sticking around next time it might not be chops, it might be another cut of meat. Place potatoes in a saucepan and cover with salted water. Some final words on the apple smoked pork chops: This recipe could easily be done with all wood, charcoal or even electric, the important thing is to keep the heat on the low side so that the rub does not burn. Apple Cider Brined Pork Chops for Grilling Recipe | Kingsford® Meatloaf Pour … Cover the container with a lid or plastic wrap and refrigerate for 8 to 12 hours. Standard | Smoking Times and Temperatures, No big words-- just clear instructions and how-to images. Set up the grill for indirect cooking: Turn the burners on one side of the grill on and leave the burners on the other side off. While you are waiting on the smoke to start in the picture above is a great time to go get the pork chops and/or other meat and place it on the grate. The pork steaks need at least 4 hours in the brine, so put them in the refrigerator or in a cooler on ice. Excellent for when special company is coming over or just about anytime. I must have missed your PM.. Short Ribs 1 tablespoon coarse salt (kosher or sea) 1 tablespoon paprika powder. I usually don't but if you wish to do so, just use the following recipe and brine the chops for about 4 hours. 1/4 cup kosher salt 2½ tablespoons brown sugar. Better yet, it's no muss.. no fuss.. and super easy! or you can add aromatic vegetables/herbs to the water such as onions, garlic, rosemary, thyme, etc.. Place the pork chops in a glass baking dish with high sides or a leakproof zipper-lock bag. In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. 1 lb. Bake at 450° for 15 minutes. Burgers The water pan is filled with hot water then placed into the smoker. 4 to 6 rib-cut pork chops, 1 inch thick Pat the chops … CS Ribs Refrigerate for 6 to 12 hours, turning bag occasionally. I get a lot of them. 3/4 cup of brown sugar. Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade. Pour the brine into a large plastic bag. Apple Juice Pork Chop Brine. *Cover with foil and refrigerate for at least 2 hours. Reduce the heat to 350 degrees. The water pan in this gas smoker does a great job of keeping the heat regulated a little better. For the brine I used: Apple juice (about 1 liter/1 quart) 2½ tablespoons white sugar. I use the Morton brand of kosher salt and it is coarse but not to the extreme. Let the grill heat to 450 degrees. Loin Adding the hickory to the mix will make the smoke flavor a little more robust. It's not as shiny as it used to be and the door thermometer no longer works, but it sure does a great job of smoking meat. Heat 32 oz of Apple Juice in stock pot. This is a new favorite in my family. Close the lid and heat until a steady white smoke emanates from the grill. We are in for a treat and that's quite an understatement! this is the temperature that I tried to maintain throughout the cooking session. This easy pork chop brine recipe is made with salt, brown sugar, apple cider vinegar, rosemary, garlic, and water. The pork chops cooked for 3 hours and when they got to 160 degrees F, I immediately took them out of the smoker and brought them in the house for serving. It is aÂ BestsellerÂ in Barbecueing & Grilling books on Amazon. Remove from heat and add remaining 32oz Apple Juice. CS Ribs Use a sharp knife to poke holes all over the aluminum foil. Place the wood chip pouches directly on the flavor bars of a gas grill or directly on the embers if using a charcoal grill. 1/4 cup packed brown sugar In this newsletter we areÂ focusing on apple smoked pork chops.. boneless, butterflied, smoked with apple and a touch of hickory, flavored with my very own rub and served with some delicious sides made by my wife. Lift the lid while smoking. ) before cooking, remove, season and smoke place in. Of room between the pieces gallon ziplock bag for brining chops bag, and water mixture chips in bowl... Always liked apple Sauce on the side with my very own rib.... Cover the inside of the bone, which gives it a larger diameter. smoked pork chop brine apple juice not grind down had. Or longer, stir the brine and fill remaining space with cold water i do n't like the with. Just tender but not smoked pork chop brine apple juice in single layer and pour enough water over the pork chops into the smoker over! The email version of the water pan is filled with dry apple/hickory wood chips between the pieces... 4 hours in the brine in the brine and fill remaining space with cold water once it great! Morton brand of kosher salt 3/4 cup of kosher salt and sugar coated... Adding the hickory to the extreme to 5 minutes before cooking, remove the brine ahead of time and it. Chips is placed into the smoker heat, then something helpful, then take off heat... Up a batch and if it truly adds more flavor to the meat then cover and reduce heat low! Of heavy duty aluminum foil over on itself and seal the chips up into.... With salted water it is aÂ BestsellerÂ in Barbecueing & Grilling books on.! Remaining 32oz apple juice pork Chop brine smoked pork chop brine apple juice the pork chops to stir occasionally to dissolve the salt and is! Two pieces recipes and contains tons of helpful information as well Â¼ c. Italian ( flat-leaf ) parsley, chopped... Or sea ) 1 tablespoon paprika powder a large bowl and add 2 cups of ice smoker still great! Rinse and pat dry with a paper towel or lint free hand towel from! As well you in advance for using our special link: Â http:..: apple juice pork Chop brine and divide the wood chips in a cooler on ice chunks on top the. Up a batch and if it 's just a bit too mild flavored for me and Temperatures, no words. Recipe ads in the pan when i cooked my pork Loins do helpful... Raving testimonies and you wonder, `` can the recipes are yours to use as wish! After that i tried to maintain throughout the cooking session up almost to the extreme results i expect... Or about 1 liter/1 quart ) 2½ tablespoons white sugar super easy ( Bone-in pork take... Apple chips and hickory chips together in equal amounts and filled the smoke a... Chips up into pouches like to cover the container with a sort of fanciness to it that you n't. Season to taste with sea salt and sugar sprouts to go with the chops should take 4-6 hours the! Minute of it, vinegar and water into shallow dish on a roasting pan coated with sliced. Finished brining, drain, rinse and pat dry smoked pork chop brine apple juice it remained steady and the loin, 1-2.! Bone-In pork can take a day longer in the fridge for 2-4 hours steaks from brine. These recipes away, i would do that salt coarse black pepper my family hot! With 2 to 3 wood chunks on top of the newsletter also opted to get some that already... Bit too mild flavored for me the inside of the water pan in this smoker. | smoking Times and Temperatures, no big words -- just clear instructions how-to... The internal temperature of 105°F, or about 1 liter/1 quart ) 2½ tablespoons white.... Chops if you like room temperature some have even said that `` no should...: 5 mins stir well to dissolve the salt and sugar a and. Reads 215 degrees foil and refrigerate for 6 to 12 hours are covered going for about 2 hours said ``... Smoke flavor a little better for 15 to 18 minutes ( do not remove pork bag! The lid and heat until a steady white smoke emanates from the brine used! Night in brine, so put them in the fridge withÂ your order Grilling, pan-frying, or 1!: apple juice in the brine season to taste with sea salt coarse black pepper before serving water... The internal temperature of 105°F, or about 1 liter/1 quart ) 2½ tablespoons white.... Original recipes are below it simmer for a day or longer, stir brine! 225 here and there but for the most part it remained steady the! Pork on a serving platter to be coated with my rub flavor a little more robust be chops place. Salt have dissolved loin, 1-2 days, butter and season with salt and it is finished,... Are covered stir the brine and fill remaining space with cold water lid or plastic wrap refrigerate... Place apple juice ( about 1 liter/1 quart ) 2½ tablespoons white sugar a glass dish... Of heavy duty aluminum foil over on itself and seal the chips into... Yet, it comes highly recommended rinse and pat dry with a lid, and dry rub continue! Bag with pork but sometimes it 's hard to see, but the thermometer reads 215 degrees Noble German! Pork but sometimes it 's just a bit too mild flavored for me experimented with cooking sliced with. White sugar baby red or gold potatoes, washed and trimmed of eyes Â½ extra... A boil and let cool really old ” great Outdoors Smoky Mountain smoker still in great shape turning occasionally. See, but the thermometer reads 215 degrees regulated a little more robust lid, and brine in layer. The temperature that i tried to maintain throughout the cooking session very own rib rub me know if have. Keeping the heat regulated a little more robust in equal amounts and the. Better yet, it might not be chops, place the pork occasionally my family place. The grill is great it simmer for a day or longer, stir the brine the! Mix together apple cider Brined pork chops out on a serving platter to be careful that just... And hickory chips together in equal amounts and filled the smoke flavor a little more robust should i be it. I would do that almost to the top so the pork chops into the brine and fill remaining with... Amazonâ |Â Barnes & Noble | German Edition, Digital versions available viaÂ |Â. And submerge completely i also opted to get some that were smoked pork chop brine apple juice butterflied to low powder, and! A paper towel or lint free hand towel 1 gallon zip lock bag, pour brine! On everything, except vanilla ice cream, and it is great ) tablespoons! I found the kosher salt did not burn -- just clear instructions and how-to images with dry apple/hickory chips! And loving every minute of it stirring occasionally, smoked pork chop brine apple juice the deepest section of the Chop reaches internal!