For the brine:
1/2 cup kosher salt
1 cup brown sugar
5 x 12 oz cans of peach nectar
2 quarts cold water
2 x double cut pork chops, about 1.5lb each
3–4 tablespoons Hardcore Carnivore Red seasoning
For the spritz:
1 cup water
1/4 cup cider vinegar
- Start by making the brine. Pour one of the nectar cans into a small saucepan with the sugar and salt. Place over low heat, stirring frequently until dissolved. Allow mixture to cool, then combine with remaining water and nectar. Submerge pork chops in the brine solution and refrigerate for 4-6 hours.
- Preheat a smoker, pellet grill or indirect heat grill to 250f.
- Drain the brine and pat each chop with a paper towel making sure to dry the surface well. Season generously on all sides with Hardcore Carnivore Red rub.
- Place the chops into the smoker and allow to cook until internal temperature reaches 138f. This will take about 1-2 hours depending on thickness. Spritz the pork chops with the water/cider mixture every 20 minutes.
- Once at temperature, remove the pork chops and cover with foil to rest. At this stage, they are still slightly below ‘safe’ temperature, and will finish cooking during the sear process. If you prefer to smoke only, remove the chops once they reach 140-145f.
- Heat a charcoal grill to high heat (500f+) and get ready to sear the chops (see text above for searing options). Place the chops meat side down to sear, about 1-2 minutes, then flip and sear the other side. Finish by searing the fat cap side for 1-2 minutes, but be cautious of flareups.
- Serve immediately.
- A double cut pork chop is enough to feed two people, but if you’re a big eater you can handle one to yourself.
- I recommend using a fruit wood like apple or cherry for this recipe – it pairs great with the pork.