Bird Brine, Pork, Recipes, Recipes by Glenn Connaughton
Savory Juniper-Brined Double-Cut Pork Chops – A Unique Culinary Delight
Embark on a culinary journey with the Revolution Barbecue recipe for Juniper-Brined Double-Cut Pork Chops, a masterpiece that merges traditional barbecue essence with innovative flavors. This recipe is a testament to the versatility and quality of Revolution Barbecue’s Bird Brine, a product crafted with passion and expertise, perfect for both poultry and pork. The recipe guides you through a meticulous process of brining, smoking, and optional searing, ensuring each pork chop is infused with a symphony of flavors including juniper berries, orange zest, and aromatic spices. Designed for both novice and seasoned pitmasters, this recipe is a celebration of barbecue culture, encapsulating the joy of cooking with high-quality ingredients and the thrill of mastering the smoker. Dive into this culinary adventure and transform your barbecue experience with a dish that’s not just food, but a story of flavor, tradition, and innovation. Recipe by Glenn Connaughton. Read more about Glenn here.
Juniper-Brined Double-Cut Pork Chops featuring Bird Brine
Ingredients
- 1 gallon cold water
- 1 bottle Revolution Barbecue Bird Brine
- 3 bay leaves
- 2 tablespoons black peppercorns
- 10 juniper berries
- Zest strips from a 1/2 orange
- 1/2 teaspoon dried rosemary
- 4 bone-in double-cut pork rib chops about 1 1/2 pounds each
- 2 tablespoons neutral oil e.g., avocado
- teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
Instructions
Prepare the Brine:
- In a large brine bag or bucket, combine 1 gallon of cold water with the entire bottle of Revolution Barbecue Bird Brine.
- Mix thoroughly until well incorporated.
- Add the bay leaves, black peppercorns, juniper berries, orange zest strips, and dried rosemary. Stir to combine.
Brine the Pork Chops:
- Submerge the pork chops in the brine solution.
- Seal the bag or cover the bucket and refrigerate.
- Let the pork chops brine for at least 4 hours, though overnight is preferred for deeper flavor infusion.
Preheat the Smoker:
- Set your smoker to preheat at 250ºF.
- Choose either cherry or hickory wood for smoking, to add a robust flavor profile.
Prepare the Pork Chops for Smoking:
- Remove the pork chops from the brine and rinse them thoroughly under cold water.
- Pat the chops dry with paper towels.
- Rub each chop with neutral oil and season with freshly ground black pepper and kosher salt.
Smoking Process:
- Place the pork chops in the smoker.
- Smoke them for 1 1/2 to 2 hours, or until the internal temperature reaches 130ºF, as measured with a digital meat thermometer.
Searing the Chops (Optional):
- Increase the smoker’s temperature to 450-500 degrees. If your smoker cannot reach this temperature, continue smoking until the internal temperature of the chops reaches 140ºF.
- Sear the chops for 2 minutes on each side. The pork chops are done when their internal temperature is 140ºF.
Rest and Serve:
- Remove the pork chops from the smoker.
- Let them rest for 10 minutes, loosely covered with foil. This allows the juices to redistribute.
- Slice the chops and serve.