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In a response to a request for "how" to do think pork chops, the following is one option.

With today's lean pork, it's very easy to cook them until they're dry. Brining gives you more flavor and a lot of help to keep from over-cooking until they dry out.

1 cup kosher salt
8 tablespoons sugar
4 quarts water

Options: You can add other flavors into your brine if you don't want to use a rub. Just experiment.

Depending on the size of your porkchops, you made need to use 2 or 3, but put the pork chops in a zip lock and cover with your brine. Put in refrigerator. Let sit for 1 to 2 hours.

Take chops out of brine and dry.

Cover with a rub of your choice.

To smoke:

To do lean meats right, you must go on internal temp. There is not much margin for error, so a temp probe is help as you get close to finishing.

Time will completely depend on your thickness. At 225, some will be done in as little at 45 min, others will take two hours. The hard part is determining what temp you want to finish them at. It's not like the old days, don't cook all pork to 160. If you take them off, say 145, they will continue to cook until they're 150 or so. It's like steak, what finishing temp do you want?

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My brine for 6 lbs. chops is as follows:

1 qt. water
1 qt. apple juice
1/2 c. non-iodized salt
1/2 c. maple syrup
1/2 c. brown sugar
3 tbs. cider vinegar
3 bay leaves, broken up
8 allspice berries
1 tsp peppercorns (I use Lampong)
4 cloves garlic, minced
2 sprigs fresh thyme
1 tsp. cayenne (optional)

Bring all to a boil and let cool completely before adding chops. Brine for 8-12 hours in the reefer. Wipe dry before continuing with your recipe. Smiler I coat my chops with a paste of mayo and CS Rib Rub. Never dry!
Thanks for the addition.

Similar to the Dinosaur BBQ's brine you posted before (now you SEE why I want recipes in the recipe section, not buried in a thread) don't you HATE us moderators, trying to do this stuff? Posting in this section will help them find your recipes.

A good way to reference is to post a link to a past discussion, like this and you won't have to repeat, unless you want to:

Smoked Pork Chop discussion
I have been brining 2+ inch pork chops (usually 2 of them) in 1 gallon freezer bags with the following proportions:
1/4 cup Kosher salt
1/4 cup sugar or brown sugar
And whatever else you want to add for more seasoning.

I put the mixture in the freezer bag, add enough very hot water to disolve the salt and sugar, then ice cubes and some water to cool off the solute. Pop in the chops, fill the bag with more water and zip it shut.

This seems to work nicely for me and is very easy to do.

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