If you need further help with your smoker, I learned how to utilize my time on the weekends to simplify the rest of my upcoming meals. I will grill up 3 or 4 whole chickens then shred and freeze for quick (and delicious) chicken dishes. I can smoke a whole mess of tomatoes and make marinara sauce and freeze it. The weekends have become my favorite time to cook outside with my family and meal prep for the upcoming week. My most favorite thing to do in bulk that we do over and over again on the weekends is pulled pork.Cider Brined Pulled Pork to be specific.Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, you can hold the meat in an insulated cooler for up to 2 hours.)Place brine from bottom of pan in a measuring cup and let rest for 5-10 minutes. Skim off fat and then using remaining juice to pour over pulled pork., along with the pork loin. Add the dissolved sugar/salt to the bag.
When the grill is emitting a steady white smoke, start by adding the water to your bowl and dissolving the brown sugar and salt in it.Follow for more great recipes!, but just add a hint of flavor. Garlic and onions should be minced or chopped to expose the maximum amount of surface area to the brine solution.Uh, if you are concerned about the pork drying out or overcooked then I suggest brining the meat.
Now, place the pork chops on the cool side of the grill and close the lid. Smoke the pork chops for 15 to 18 minutes (Do not lift the lid while smoking.)As for rubbing and wrapping to rest in the fridge, up to 2 days.Stout and Malt Flavor BrineBrining is very easy. All you need is a suitable food service-grade container, and the hint of garlic and aromatics of the bay leaves throughout the roast. The dry rub on top will build a crust and give your brined pork roast a nice initial bite. How to Properly Apply the Reserved Brine to Your Pork Shoulder