Smoked Pork Chops

1. 1

   Combine one-half gallon of water with one-half gallon of apple juice or cider. Add three-quarters of a cup of canning salt, one tablespoon of cracked black peppercorns, one teaspoon of crushed garlic, and one lime, sliced thinly. Soak the chops in the brine overnight (in the refrigerator) before smoking.

2. 2

   set up smoker with wood chips at 225deg F

3. 3

   smoke chops to 160deg F

* Per serving · 4 servings · Values may vary.

No additional tips available.