Bone-In French Style Pork Chop

Level: Expert
Yield: 6-8 Servings
Prep Time: 6 Hours
Cook Time: 1 hr 35 Minutes
Total Time: 7 hr 35 Minutes

Up for a relaxing cook that tastes like you put in a lot of work? Moist, delicious, and beautiful pork chops practically cook themselves with a little prep work.

Ingredients

2 bone-in pork chops
Redneck BBQ Lab Competition BBQ Sawse (or favorite BBQ sauce)
Royal Oak All Natural Hardwood Charcoal Briquets
Royal Oak Tumbleweeds Firestarters
Royal Oak Hickory Wood Chunks

Wet Brine
1 gallon of water
1/2 cup salt
1/2 cup brown sugar

Dry Brine
Redneck BBQ Lab All-Purpose Competition Winner Rub (or favorite BBQ rub)

Directions

1. Trim sinew cap (fat membrane) from bone-in pork chop to allow brine or rub to penetrate meat.

2. Marinate pork chops with wet brine or dry brine.

For wet brine: combine water, salt and brown sugar in a two-gallon Ziploc bag, seal and shake well. Place pork chop in the bag with the brine and seal, removing as much air as possible. Put the bag into a pan and leave in the refrigerator for at least 6 hours.

For dry brine: Generously season both sides of pork chop using Redneck BBQ Lab All-Purpose Competition Winner Rub (or favorite BBQ rub), place into a pan and leave in the refrigerator for at least 6 hours.

3. Once pork chops have marinated for at least 6 hours, prepare smoker or grill by lighting Royal Oak All-Natural Briquets in a charcoal basket using Royal Oak All-Natural Tumbleweeds. Once lit, use a hook to place basket in smoker. Smoker is ready once temperature reaches approximately 300° to 325° F.

4. Place an aluminum pan filled halfway with water on one side of the grate to create a hot and cold zone. Before putting meat on, add 1 Royal Oak Hickory Chunk for added flavor. Place the top grate in the smoker and let it heat up.

5. Place pork chops fat-side down in the smoker, inserting probe in one to target temperature accurately. At 95° F, flip the pork chops and turn the grates to rotate the heat. When pork chops reach about 145° F (approximately 1 1/2 hours), remove and place in a pan.

6. Brush a light layer of Redneck BBQ Lab Competition BBQ Sawse (or favorite BBQ sauce) on top of pork chops and place back on the smoker for about 5 minutes or until sauce tacks up.

7. Once pork chops reach about 150° F, remove from smoker, cover in foil for 5 to 10 minutes, cut then serve.

Courtesy of: Jerry Stephenson

You May Also Like