The trick is to smoke the meat and not make the meat smoke

BEER BRINED PORK CHOPS

  Date: October 02, 2009
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This recipe from Fred Thompson’s Barbecue Nation produced an interesting & surprising chop. The brine was 4 ingredients plus water & ice cubes. The chops spent the afternoon in the fridge and after they came out they were patted dry & a 4 ingredient rub was applied. The rub went on while the grill was heating up & was only on the meat a short time before grilling. The surprising part was the two distinct levels of flavor in the chop. The brine had helped keep the chop moist and contributed a subtle background flavor. The rub which was only on for no more than 10 minutes contributed a bold spicy flavor which I never expected. I am not a huge pork chop fan, but you could serve me these any time.
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Recipe Source:
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Americas Hometown Favorites
Barbecue Nation:
Beer Brined Grilled Pork Chops - Page 102
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs