Jack Daniel's Whiskey Wood Smoked Pork Chops

Today is a short journey to the smoky goodness of Jack Daniel's Whiskey Wood Smoked Pork Chops. Although the total time should take around 4 hours, its relatively a short time when considering that most recipes require brining and smoking meats for 2 or 3 times as long. Using an acidic brine and butcher cut pork chops instead of working with a whole bone-in pork loin will allow for the total brining and smoking time to be cut in half.

Ingredients:

Meat/Cut: Pork Chops, 1" - 1 1/2" Thick Cut
Wood Type: Jack Daniel's Whiskey Wood Barrel Chips
Brine Type: Acidic

Brine Ingredients:
1 Gallon Cold Water
1 Cup Salt
1 1/2 Cup Apple Cider Vinegar
1 Cup Brown Sugar
1 Tablespoon Mustard Powder
1 Tablespoon Whole Black Peppercorns

Total Time: Approx. 4 Hours





Instructions:

Begin by mixing all brine ingredients together in a large, non-corrosive container. A stainless steel pot, hard plastic bowl or a large freezer bag will work, just remember that it needs to be large enough for all the chops to be completely submerged in the brine. Mix well for a minute or two until all the salt and sugar is dissolved. Place all the chops in the container and allow to brine in the refrigerator for 2 hours.

After removing from the brine, place chops on a rack or sheet pan and allow the excess water to drain while preparing the smoker.

If you use a barrel pit, grill or another type of smoker, prepare as usual and place the chops on the grates as soon as the wood begins to start smoking and bring up and hold the temperature at 235F. Whatever you use, get to know your smoker or grill, how it cooks, how it holds heat, etc. Remember, there is no required time to smoke meat, just so your meat reaches the desired internal temperature.

I use a Masterbuilt Electric Digital Smoker, it has four racks, water pan, drip pan and wood box. For ease and convenience this type of smoker is well worth having.

                          

Simply load the racks with meat, add water and wood chips, set time and temperature and sit back and wait. I suggest passing the time with a few cold beers and your favorite ballgame.

After an hour and a half, the smoky, barbecued pork aroma in the air lets me know its time to check the chops. I've got a good 160F and rising.

Time to remove the chops, cover and let rest for about 15 to 20 minutes. This will allow the temperature to rise a bit, then cool down. Remember, this is an important step when smoking or grilling. You want to give the juices time to settle in the meat before cutting, if you cut too soon you risk the chance that all the flavorful juices will run out and leave you with a dry piece of meat.

At last, time to enjoy. From brine to SmokiLicious in just under 4 hours!