Juniper-Brined Double-Cut Pork Chops

Name: Juniper-Brined Double-Cut Pork Chops featuring Bird Brine
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Cuisine: American
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; 1 teaspoon freshly ground black pepper; 1 teaspoon Kosher salt

July 28, 2024

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

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

2 hours

Author:

Glenn Connaughton

Image of 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
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 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 is140ºF.

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.

Recipe Note

Elevate your barbecue game with Revolution Barbecue's Bird Brine, the secret ingredient in our Juniper-Brined Double-Cut Pork Chops recipe. This versatile brine is not just for poultry; it's a game-changer for pork too. Packed with rich flavors and crafted for perfect moisture retention, it's your key to tender, mouthwatering meats. Ready to transform your BBQ experiences? Head over and get your hands on Bird Brine today. Your taste buds will thank you!

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