Juniper-Brined Double-Cut Pork Chops
Introducing the Juniper-Brined Double-Cut Pork Chops recipe, featuring the distinctive flavors of Revolution Barbecue's Bird Brine. This unique brine blend, designed to elevate the succulence of poultry, proves equally marvelous with pork. Infused with fine sea salt, brown sugar, molasses granules, orange juice powder, black pepper, onion, garlic, and Worcestershire powder, it ensures each pork chop retains moisture while absorbing rich, complex flavors. Ideal for those who cherish a tender, flavorful barbecue experience, this recipe showcases the versatility of Bird Brine beyond its traditional poultry applications. Experience a fusion of natural ingredients and culinary craftsmanship in every bite.
Juniper-Brined Double-Cut Pork Chops featuring Bird Brine
Glenn Connaughton
4
10 minutes
2 hours
520
American
Pork
With double-cut bone-in pork chops, it’s all about locking in moisture and creating flavor that goes beyond the surface. Revolution Barbecue’s Bird Brine builds the foundation with savory notes of molasses, garlic, and orange, while juniper berries add a slightly resinous, pine-kissed depth. Smoking the chops low and slow over cherry or hickory wood enhances their natural richness, while a quick sear at high heat adds a caramelized finish. These pork chops don’t just deliver on juiciness—they offer a perfectly balanced bite with sweet, earthy, and smoky layers, proving why this method belongs in every pitmaster’s playbook.
Ingredients
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- 1 gallon cold water
- 1 bottle Revolution Barbecue Bird Brine
- 3 bay leaves
- 2 tablespoons black peppercorns
- 10 juniper berries
- Zest strips from 1/2 orange
- 1/2 teaspoon dried rosemary
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4 bone-in double-cut pork rib chops, about 1 1/2 pounds each
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- 2 tablespoons neutral oil (e.g., avocado)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Directions
- 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: Stir until the brine is fully dissolved and well incorporated.
- Add Aromatics: Add 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.
- Refrigerate: Seal the bag or cover the container and refrigerate.
- Allow To Brine: Let the pork chops brine for at least 4 hours, though overnight brining is recommended for maximum flavor penetration.
- Preheat The Smoker: Set your smoker to preheat at 250°F.
- Select Wood: Use cherry or hickory wood for a bold, smoky flavor.
- Prepare The Pork Chops For Smoking: Remove the pork chops from the brine and rinse under cold water.
- Pat Dry: Thoroughly pat the chops dry with paper towels.
- Season: Rub each chop with neutral oil and sprinkle with freshly ground black pepper and kosher salt.
- Smoking Process: Place the pork chops in the smoker.
- Smoke: Cook for 1 1/2 to 2 hours, or until the internal temperature reaches 130°F, as measured with a digital thermometer.
- Searing The Chops (Optional): Increase the smoker’s temperature to 450–500°F, or continue smoking until the internal temperature reaches 140°F.
- Quick Sear: Sear the chops for 2 minutes per side. The pork chops are done when they reach 140°F internally.
- Rest And Serve: Remove the pork chops from the smoker.
- Rest: Let them rest for 10 minutes, loosely covered with foil, to allow the juices to redistribute.
- Serve: Slice the chops and serve immediately.
