BBQ Bourbon Praline Smoked Pork Chops
These were in the freezer and I had seen a video using a bourbon praline glaze so I decided to smoke these chops and use this glaze.
Just a quick mention this glaze is bar none the best glaze I have ever used for ham. Think praline candy and that is what you get with this glaze.
In fact I could sit and eat this by the spoonfull it is that good.
About 30 minutes before the chops go into the smoker I start it up. The cooking temperature needs to be right at 250 degrees with a light smoke. I like cherry wood for pork but any mild fruit wood would work great.
Place the chops on the smoker rack and keep an eye on the internal temperature. Even though we’re cooking at 250 these chops will not take long.
The target temperature for pork chops is 145 degrees. But you want to get them off at 140 to allow for 5 degrees carry over.
My objective is not to go over this temperature so using a Chef Alarm is a good idea.
That being said it is pretty hard to overcook a piece of meat with one of these monitors. Mine is a pretty cool gadget by Maverick the ET-733 Redi-Chek. I got it at Amazon for around $70. My set came with Bear Claws which are a God send if you make any kind of pulled meat.
The Bear Claws are sturdy and sharp. They will pull a large pork butt into shreds in short order. Far better than trying to use your kitchen forks.
I am not using my monitor this time however.
You can expect about an 1 1/2 hour cook time. As soon as my digital thermometer hits 130, it’s time to get the chops out of the smoker to add the sauce.
I spoon the Bourbon Praline Sauce onto them and place them back in the smoker to heat to 140 degrees. I use my digital thermometer on the smallest and largest chop. The glaze will set and when the chops are at 140 degrees I remove them from the smoker. Make sure you check the other chops to make sure they’re at the same temperature.
Allow them to rest covered for about 5 to 10 minutes and serve.
Add your chops to a plastic bag and add Memphis Dust and shake them until all generously covered.
Place the chops on a rack in a foil covered pan.
When the smoker is to temp place in the center and add your wood chips to start your smoke.
Make your glaze and set it aside until your chops are done.
When chops reach 130 degrees take them out and add the glaze then return to smoker until temp is 140 degrees.
When chops are done remove from smoker, cover them with foil for 5 to 10 minutes and serve.
- 1 Stick of Butter
- 1 Cup of Brown Sugar
- 1/2 Cup of Chopped Pecans
- 2oz Bourbon
- 2oz Apple or Pineapple Juice
- Melt half of the stick of butter in a small sauce pan over medium heat. Stir in the brown sugar and as it starts to melt, pour in the bourbon.
- The mixture needs to cook for several minutes to cook off the alcohol. Once it starts to gently boil remove it from the heat and fold in the pecans.
- It will start to thicken at this point, so add the remaining butter and the apple juice.
- Set aside until ready to spoon over your meat.