Texas Thick-Cut Smoked Pork Chops

From Cook's Country | June/July 2016

Why this recipe works:

To achieve perfectly smoked chops, we bought the thickest ones we could find to ensure that they wouldn’t overcook during the 45 to 50 minutes they’d be the grill. For authentic Texas Hill Country flavor, we used mesquite chips. To add flavor as well as retain moisture, we brined the chops in… read more

To achieve perfectly smoked chops, we bought the thickest ones we could find to ensure that they wouldn’t overcook during the 45 to 50 minutes they’d be the grill. For authentic Texas Hill Country flavor, we used mesquite chips. To add flavor as well as retain moisture, we brined the chops in a solution of salt, sugar, and water. We finished the chops by brushing them with a pungent and bright homemade barbecue sauce.

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Serves 8

Each chop can easily serve two people. Grate the onion for the sauce on the large holes of a box grater. Our preferred hot sauce is Frank’s RedHot Original Cayenne Pepper Sauce. If you’d like to use wood chunks instead of wood chips when using a charcoal grill, substitute two medium chunks, soaked in water for 1 hour, for the wood chip packet.

Ingredients

Detail sfs texas thick cut smoked pork chops 10
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