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Prep 10min
Total4hr40min
Servings6
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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)
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Steps
1
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. Seal bag and squeeze to mix until sugar and salt have dissolved. Place pork chops in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 8 hours.
2
Cover wood chunks with water; soak at least 30 minutes.
3
Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions.
4
Meanwhile, remove pork chops from brine; discard brine. Blot pork chops dry with paper towels. In small bowl, mix 2 tablespoons brown sugar, the garlic powder, black pepper and red pepper. Rub each side of pork chops with slightly less than 1 teaspoon brown sugar mixture.
5
Arrange pork chops 1 inch apart on top and bottom smoker racks. Cover and smoke about 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 160°F (pork will remain pink when done). If smoking stops, add additional wood chunks through side door of smoker.
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Brining foods is now very trendy, but it's actually a centuries-old process. A brine is a marinade consisting of water and salt, with sugar, herbs or spices added for flavor. The concentration of salt in the water causes the food being brined (usually meat, poultry and fish) to absorb more of the water than if it were soaked in a traditional marinade containing a lot of acid ingredients like lemon juice or vinegar. The added moisture stays in the food during smoking or grilling, making it very moist but not too salty.
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