Côtelettes de porc fumées

Ingrédients

• 3 1 1/2-Inch thick Bone-In Pork Chops
• 1/2 tbsp kosher salt
• 1/2 tbsp black pepper
• 1/2 tbsp paprika
• 1 tsp ground garlic
• 1 cup Apple Cider
• 1/3 cup kosher salt
• 4-5 black peppercorns
• 2 tbsp brown sugar
• 3 cloves garlic (peeled and smash)
• Fresh Herbs (thyme or oregano)

Préparation

1. 1

   --- For the brine ---

2. 2

   Add all the ingredients in a mixing bowl. Stir until sugar and salt dissolve.

3. 3

   --- For the Pork Chops ---

4. 4

   Brine the pork chops overnight in the refrigerator.

5. 5

   Remove chops from the fridge, pat dry using a paper towel, then season generously with the spice seasonings. Let chops reach room temperature.

6. 6

   Prepare smoker for indirect grilling.

7. 7

   Smoke pork chops at 250 degrees for about 45 minutes or slightly longer depending on smoker. Chops should be at an internal temperature of 145 degrees. Feel free to remove them at 140 degrees as they will continue to cook off the grill and reach desired temperature.