I stick with cherry wood for loin chops but any mild fruit wood is great. The cooking temperature needs to be right at 250 degrees with light smoke. Place the container in the refrigerator for 2 hours.Ībout 30 minutes before the chops come out of the brine go ahead and start the smoker. Get as much air out of the bag as possible and move the chops around a little to make sure they’re completely covered. I suggest placing the bag in a large bowl or container that will catch any excess just in case it leaks. Place each one in the bag and pour the brine over the top. I use a large 2.5 gallon ziplock bag for brining chops. You can make the brine ahead of time and hold it in the refrigerator until ready to use. Remove from heat and add remaining 32oz Apple Juice. Add sugar, salt, and dry rub and continue to heat until dissolved. Here’s the Apple Brine recipe that I use: Normally a brine takes a long time to distribute throughout large cuts, but these chops soak it up in a couple of hours. Loin chops have a pretty neutral flavor do to low fat content, but it’s the perfect meat for absorbing seasonings either from injecting, marinating, or especially brining which I’m doing today. Save the thin chops for grilling or frying. You want them about 1” thick or about the width of two fingers. If you can’t find thick chops in the meat counter, ask you butcher to cut you some. Also the layered seasonings add a nice touch on the outside so you don’t need a sauce with these chops. I keep the recipe fairly simple but we get a ton of flavor into the meat by using a brine. Thick chops like these are excellent on the smoker and it doesn’t take as long as you might think. For this week’s newsletter I had my local butcher cut me some 1” thick pork loin chops.
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