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Smoked Brown Sugar-Brined Pork Chops
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Prep Time:
10 minutes
Total Time:
4 hours 40 minutes
Try these mouthwatering smoked pork chops - sweet and spicy perfection for dinner!
Ingredients:
  • 1/2 cup packed brown sugar
  • 1/4 cup salt
  • 2 dried bay leaves
  • 1 clove garlic, crushed
  • 1 teaspoon whole black peppercorns
  • 4 cups water
  • 6 bone-in center-cut pork loin chops, about 1 inch thick (4 to 5 lb)
  • 4 to 6 chunks wood for smoking (hickory, mesquite or apple)*
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper (cayenne)
Instructions:
  • In a large resealable plastic bag, combine 1/2 cup of brown sugar, salt, bay leaves, garlic, peppercorns, and 4 cups of water. Seal the bag and mix well by squeezing until sugar and salt are dissolved. Add pork chops to the brine, seal the bag, and refrigerate for at least 3 hours, but no more than 8 hours.
  • Soak wood chunks in water for at least 30 minutes.
  • Drain the wood chunks and preheat the smoker using them while adding water to the water pan as per the manufacturer's directions.
  • Remove the pork chops from the brine and pat them dry with paper towels. In a small bowl, combine 2 tablespoons of brown sugar with garlic powder, black pepper, and red pepper. Rub each side of the pork chops with a bit less than 1 teaspoon of the brown sugar mixture.
  • Space out the pork chops evenly on the top and bottom smoker racks. Smoke them covered for approximately 1 hour and 30 minutes, or until a meat thermometer reads 160°F when inserted into the center of the pork chop (it can still be slightly pink when fully cooked). Remember to add more wood chunks through the side door if the smoking stops.

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