Author Topic: Brined, Smoked & Grilled Poke Chops  (Read 2082 times)

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Offline nepas

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Brined, Smoked & Grilled Poke Chops
« Reply #-1 on: June 30, 2016, 03:18:13 PM »
Few smoked poke chops on the Q100

(Not had time to get to my CookAir yet)



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Offline Savannahsmoker

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Re: Brined, Smoked & Grilled Poke Chops
« on: June 30, 2016, 03:43:19 PM »
Looks very tasty to me.
In what and how long do you brine the pork chops???
Art

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Offline muebe

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Re: Brined, Smoked & Grilled Poke Chops
« Reply #1 on: June 30, 2016, 03:47:46 PM »
Licking my chops Rick :P
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Offline Smokin Don

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Re: Brined, Smoked & Grilled Poke Chops
« Reply #2 on: June 30, 2016, 07:15:07 PM »
Great looking chops!!! Don
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Offline tomcrete1

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Re: Brined, Smoked & Grilled Poke Chops
« Reply #3 on: June 30, 2016, 08:51:07 PM »
Looks delicious!  :)
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Offline ACW3

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Re: Brined, Smoked & Grilled Poke Chops
« Reply #4 on: June 30, 2016, 11:12:37 PM »
Plate me brother!!

Art
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Offline nepas

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Re: Brined, Smoked & Grilled Poke Chops
« Reply #5 on: July 01, 2016, 11:14:27 AM »
Here is the brine i use. Time is for normal thickness chops. Thicker chops increase the time to 6-10 hours.

3 cups water
¼ cup salt
¼ cup firmly packed light brown sugar
2 cups ice cubes

Stir together the water, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower.
Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops.

Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.

I cold smoke with hickory for 4 hours. Temps between 145-150
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Offline Savannahsmoker

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Re: Brined, Smoked & Grilled Poke Chops
« Reply #6 on: July 01, 2016, 02:26:25 PM »
Thank you.
Art

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Offline rwalters

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Brined, Smoked & Grilled Poke Chops
« Reply #7 on: July 01, 2016, 03:40:32 PM »
Nice chops buddy!!!
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I am not a vegetarian, but I eat animals that are... :-)