Smoked & Brined Bone-In Pork Chops

Steps

• 1

  In a medium saucepan combine the apple juice, brown sugar, salt, bay leaves, black peppercorns, garlic cloves, thyme, lemon and orange zest and bring to a simmer over medium heat. Simmer until salt and sugar have dissolved.

  Ingredients

  • 4 Cup apple juice

  • 1 Cup brown sugar

  • 2  Bay leaves

  • 1 Tablespoon black peppercorn

  • 4 Clove garlic

  • 4 Sprig thyme

  • 1  lemon zest

  • 1  orange zest

  • 1 Cup Salt

• 2

  Pour mixture over ice water and stir. Let sit at room temperature until cool. Pour cooled brine over pork chops, weigh them down with a stack of plates and place in the refrigerator to brine overnight.

  Ingredients

  • 4 Cup ice water

  • 1 Whole (8 bone) pork loin roast, trimmed and frenched

• 3

  Remove the pork chops from the brine, rinse, and pat dry.

• 4

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 - 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 5

  Place the pork chops directly on the grill grate and cook for 1-1/2 to 2 hours or until the internal temperature registers 130 degrees F with an instant-read thermometer when inserted into the thickest part of the pork chop.

  225 ˚F / 107 ˚C

  130 ˚F / 54 ˚C

  Super Smoke

• 6

  Remove chops from the grill and increase the temperature to 450 degrees F (set to 450° F if using a WiFIRE-enabled grill) and preheat, lid closed for 10 minutes.

  450 ˚F / 232 ˚C

• 7

  Return the chops to the grill and cook for 10-15 minutes more (flipping once halfway through) or until the internal temperature registers 145 degrees F in the thickest part.

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

• 8

  Remove from grill and let rest ten minutes before serving. Enjoy!