americastestkitchen4.2
Texas Thick-Cut Smoked Pork Chops
Was it possible to get that pit-smoked Texas flavor with nothing but a charcoal grill?
👥 8 Servings⏱️ Prep & Cook: 3h 30m👤 Ashley Moore📖 americastestkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
FOR THE PORK:
2
Dissolve 6 tablespoons salt and sugar in 1½ quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for ⏱️ 1 hour. Combine onion powder, granulated garlic, 1½ tablespoons salt, and 2 tablespoons pepper in bowl; set aside.
sugar3 tablespoonsonion powder2 teaspoonsgranulated garlic2 teaspoons
3
FOR THE BARBECUE SAUCE:
hot sauce2 tablespoons
4
Cook bacon in medium saucepan over medium heat until fat begins to render and bacon begins to brown, 4 to ⏱️ 6 minutes. Add onion and ¼ teaspoon salt and cook until softened, 2 to ⏱️ 4 minutes. Stir in vinegar, scraping up any browned bits, and cook until slightly thickened, about ⏱️ 2 minutes.
bacon2 slices
5
Stir in broth, ketchup, hot sauce, liquid smoke, and ¼ teaspoon pepper. Bring to simmer and cook until slightly thickened, about ⏱️ 15 minutes, stirring occasionally. Discard bacon and season with salt and pepper to taste. Remove from heat, cover, and keep warm.
ketchup1 cuphot sauce2 tablespoonsbacon2 slices
6
Just before grilling, soak wood chips in water for ⏱️ 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4½-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. Remove chops from brine and pat dry with paper towels. Season chops all over with reserved spice mixture.
7
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about ⏱️ 5 minutes.FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about ⏱️ 15 minutes. Leave primary burner on medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 325 degrees.)
8
Clean and oil cooking grate. Arrange chops on cooler side of grill with bone ends toward fire. Cook, covered (positioning lid vent over chops if using charcoal), until chops register 140 degrees, 45 to 50 minutes, flipping halfway through cooking.
9
Transfer chops to platter, tent with foil, and let rest for ⏱️ 10 minutes. Brush chops generously with warm sauce and serve, passing remaining sauce separately.
hot sauce2 tablespoons
Nutrition Facts
calories
451
fiber Content
1 g
sodium Content
892 mg
protein Content
45 g
cholesterol Content
145 mg
carbohydrate Content
17 g
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