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PrintPrep Time
12 hrs
Grill Time
20 mins
Total Time
12 hrs 20 mins
Categories
Ingredients
Servings
The Brine:
2
cups
Water
2
cups
Dark Lager Beer
0.25
cups
Coarse Salt
0.25
cups
Dark Brown Sugar
0.25
cups
Molasses
For the Chops:
6
Bone in Center Cut Pork Chops
6
Garlic cloves minced
2
tsp
Black Pepper
2
tsp
Salt
2
tsp
Dried Sage leaves
0.5
tsp
Dried Thyme
Directions
Step 1
Combine 2C. water, Beer, 1/4C. salt, sugar, and molasses in a large bowl. Stir until salt and sugar dissolve. Place chops in a resealable plastic bag. Pour brine over chops. Seal bag, refrigerate 4 to 12 hours, turning occasionally.
Step 2
Prepare barbecue to medium high heat. Remove chops from bag, pat dry.
Step 3
In another bowl mix together minced garlic, 2tsp black pepper, 2tsp salt,2tsp dried sage, and ½ tsp dried thyme. Rub this garlic mixture onto both sides of the chops.
Step 4
Grill pork chops until an instant read thermometer registers 145 to 150 degrees, about 8-10 minutes per side.
Step 5
The chops can be any thickness you like. You are cooking to temperature not really by time. With a pellet grill and GrillGrates you almost always want your thermostat as hot as it will go.
The chops can be any thickness you like. You are cooking to temperature not really by time. With a pellet grill and GrillGrates you almost always want your thermostat as hot as it will go.
How thick are the chops, and what temperature (degrees Fahrenheit) does he consider “medium high heat”?
How thick are the chops, and what temperature (degrees Fahrenheit) does he consider “medium high heat”?
What should the temperature be on a pellet smoker or grate temperature?
What should the temperature be on a pellet smoker or grate temperature?