Grilling pork chops on pellet grill how to#
Grilling pork chops on pellet grill skin#
Grilling pork chops on pellet grill full#
Grilling pork chops on pellet grill plus#

How long does it take to smoke pork chops?ĭepending on how hot your smoker is it will take around 45 minutes to get your pork chops up to 120 degrees F.

For this smoked pork chops recipe, I keep the flavor simple with salt and pepper, but you can easily use a BBQ ru b to amp up the flavor.

Try and avoid using thin or boneless chops as they can dry out using this cooking method.This gives you more control over the temperature, locks in the smoke flavor and helps guarantee perfectly cooked pork chops. I like to smoke pork chops first, and then finish with a sear (AKA reverse sear).Cast iron grates such as Grill Grates (if you want nice looking grill marks).An instant read thermometer (I’m using a ThermoWorks Thermapen ONE).Lump Charcoal or High Heat briquettes (I’m using Briquettes).Kettle Grill that you can set up dual cooking zones (I’m using a 22” Weber Kettle).Items that will help you cook pork chops are: If you’re not sure just ask your butcher for thick-cut pork chops with the bone in.Īnd if you can’t find anything good locally, you can get these thick-cut pork chops from Porter Road delivered. Look for 1 and ½ inch thick pork chops for this recipe

Grilling pork chops on pellet grill plus#

Plus who isn’t happy to get more meat on their plate. Since we are going to dry brine and then reverse sear the pork chops, thin-cut pork chops just won’t work. While boneless pork chops tend to dry out, bone-in smoked pork chops turn out juicy and tender. While the bone might not add extra flavor, I find it helps protect the meat while it’s cooking. You also want to use bone-in pork chops for this recipe. Try and get pork chops that are around one and a half inches thick.

Grilling pork chops on pellet grill skin#

To make the best smoked pork chops, use center cut rib chops with the skin removed. An optional (yet addictive) apple sauce.What is the best wood for smoking pork?.

Grilling pork chops on pellet grill how to#

How to tell when pork chops are cooked?.

How long does it take to smoke pork chops?.

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However, if you don’t have any to hand then we recommend an airtight plastic container, or simply place the chops and marinade in a large bowl and cover tightly with plastic wrap.

Using food-safe resealable ziplock bags ( like these bags on Amazon) is the best way to store your raw pork chops while they marinate in your refrigerator.

Feel free to tweak or remove the amount of honey and liquid smoke in the recipe, but we strongly recommend keeping everything else as is. In general, marinades should be three parts oils to one part acid, provided by our olive oil and apple cider vinegar respectively. While everyone has their own ingredient preferences, it’s important for meat marinades to strike a balance between flavor and function.

Be careful with adjusting the ingredients in this recipe.

Grill: Once you’re ready to cook, simply remove the pork chops from the bag and discard any excess marinade.

Marinate: Place the sealed pork chops in your refrigerator and leave to marinate overnight, or for at least two hours.

Press out some of the air from the bag before sealing.

Seal: Use your hands to work the marinade into the pork, covering evenly.

Pour: Place your raw pork chops in a large ziplock bag (or two smaller ones) and then pour the marinade over the pork.

Whisk: Combine all the marinade ingredients in one go in a small bowl, and whisk thoroughly.

Grilling pork chops on pellet grill full#

See our full marinade recipe below for full ingredient quantities and information, but the simple process breaks down to: Our marinade recipe uses a soy sauce base to help brine the pork chop, while also featuring honey for a delicate touch of sweetness.ĭiscover how to marinate pork chops today with our easy meat prep walkthrough, quick tips, and simple recipe. This easy pork chop marinade is a quick and easy way to infuse your smoked or grilled pork chops with flavor and moisture so that they are perfectly tender and sweet when pulled off the grill.