Texas Rubbed And Brined Pork Chops Food

PULLED PORK BRINE RECIPE

Steps:

• ​For this pulled pork recipe, combine all of the brine ingredients together in a large bowl.
• Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl.
• Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside.
• As for the refrigerator, once everything is sealed up tight and the pork is just about completely covered, refrigerate 12 to 18 hours.
• When it is time to cook the pork butt, remove it from the container. Dry the pork off using some kitchen paper towels. ​
• You can use the ingredients listed above to create a rub that pairs well with the brine used.
• Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking.
• Once you have the rub on, allow the pork butt to sit with it.
• Ideally, the pork should sit for about 20-30 minutes.
• While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF.
• When the smoker is ready, place the pork butt inside and close the lid.
• At the beginning stages of the cooking process, it isn't too important to monitor the internal temperature of the pork.
• Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker.
• Around the four hour mark or so, use a good thermometer to begin checking on that internal temperature.
• When the pork butt reaches an internal temperature of around 160ºF, wrap it up in aluminum foil.
• Keep an eye on that internal temperature.
• The optimal temperature for a well-finished pork butt is 195ºF. Sometimes, the pork can reach that around 9 hours or so.
• Once that target temperature has been met, remove the pork butt from the smoker.
• Be sure to let this rest for a good amount of time. It is ideal to rest for 1 ½ to 2 hours.
• When it's time, remove the pork butt from the aluminum foil.
• This liquid is packed full of flavor, so you will want to save it; it can be mixed into the meat later on.
• Take a fork and knife, a pulling claw, or your hands as long as they are properly protected with the right gloves.
• Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease.
• If you plan to serve up the brined pulled pork pork immediately, then you can use that liquid you saved from the aluminum foil and mix it in with the meat, add some homemade barbecue sauce.

BRINED PORK CHOPS

Steps:

• In a large bowl combine water and salt, stirring until salt dissolves.
• Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
• Stir in ice and add pork chops.
• Cover and refrigerate for at least 8 hours.
• Drain and remove pork chops from brine.
• Discard brine.
• Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
• Refrigerate at least 30 minutes.
• Place flour in large plastic bag and add chops, shake well to coat chops.
• Place chops on plate before frying.
• Heat oil in large skillet over medium high heat.
• Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.

HERB-BRINED PORK CHOPS

Steps:

• Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
• Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

TEXAS-RUBBED AND BRINED PORK CHOPS

Steps:

• Grilling Method: Indirect/Medium Heat
• Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
• Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
• Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
• Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
• Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
• Cut pork loin into thick (double-cut) chops and serve.

PERFECT SMOKED PORK CHOPS

Steps:

• Start your work at least 8 hours before you want to eat.
• Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
• Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
• Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
• But, in my opinion, at that temperature, you've just wasted a day's work.

BRINED PORK CHOPS

Steps:

• In a large saucepot add celery, carrots, onion bay leaves and peppercorns. Add water, sugar and salt and bring to a boil. Remove from heat and allow brining liquid to cool.
• When brining liquid is completely cooled, strain liquid through a fine mesh sieve. Place pork chops in a large container with a lid. Pour cold brining liquid over and place in refrigerator for 48 hours.
• Preheat grill to high heat.
• Remove pork chops from brine and pat dry with clean paper towel. Coat pork with oil to prevent meat from sticking to grill. Season with a little salt and freshly ground white pepper. Place meat on grill and cook for 10 minutes, turn pork chop over and continue to cook for another 10 to 15 minutes or until desired doneness. Remove pork from heat and allow meat to rest for 5 minutes before serving.