How to make smoked pork chops – double cut!
This recipe for smoked pork chops takes advantage of the extra thick double cut chop. The thicker the cut of meat, the better it is for smoking. And to keep these smoked pork chops EXTRA juicy, I’m also using a peach nectar brine to add moisture and a hint of sweetness.
Here’s the seasoning I use in the video: https://amzn.to/36DGuzM
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ABOUT ME: Howdy! I’m Jess Pryles. I’m a meat advocate and the boss at Hardcore Carnivore. I’m a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
Original of the video here
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