Smoked Pork Chops

Our Smoked Pork Chops Recipe

This recipe involves three distinct stages to deliver the perfect smoked pork chop.

We make sure to address the juiciness factor before the smoking process even begins. Once the meat is perfectly cooked through by the low heat produced by the smoker we add a third stage where the chops' surface is brushed with oil, seasoned and shown the grates of a hot grill. The third stage is completely optional, but highly, highly recommended.

What Pork Chops Are Best for Smoking?

All things considered, the best smoker pork chops are bone-in and thick-cut. We recommend double-cut ones as shown above (well over a pound each, taken from the center cut rack of pork if possible). They will always finish juicier and more tender because:

• they have a higher fat content and a generous fat cap
• they contain connective tissue which liquifies and moistens them and are further protected from drying out by the bone
• most importantly - their thickness accounts for an excellent ratio between the meat interior and its exterior surface - the pork chops lose less of their moisture

The next best pork chops are smoked boneless pork chops that are thick-cut and have a good fat cap. You will also have excellent results if you smoke pork shoulder chops (smoked pork steaks).

How Do You Smoke Pork Chops Without Drying Them Out?

The top way to prevent pork chops from drying out during smoking is to brine them.

Brining allows the meat fibers to absorb and retain additional liquid before the chops are placed on the smoker. As they cook and begin to dry out a big part of the lost liquid is the very same one taken up from the brine.

You can use a simple quick brine for pork chops or make the one we suggest below which includes pink curing salt. 

Brine for Smoking Pork Chops

Our brine for smoker pork chops has only three ingredients which are dissolved in water: kosher salt, brown sugar (dark or light) and pink curing salt (sodium nitrite which imparts umami flavors).

As we show below, these ingredients are brought to boil in a small amount of water and the resulting solution is then poured into a large, non-reactive container full of ice and cold water. The resulting brine cools down very fast, in fact it is usually ready for use almost immediately. (This is also how culinary professionals address large scale brining of proteins.)

We submerge the pork chops, cover the container and brine them refrigerated for at least 12 hours. 

Before smoking we rinse and use paper towels to blot dry them.

What Wood to Use to Smoke Pork Chops?

A variety of smoking woods are suitable for smoking pork chops. We love hickory smoked pork and hickory wood is our first choice, followed by a combination of hickory and apple wood. 

If you were to only use apple wood the smokiness will be less pronounced, but still full-flavored. Oak wood is also a full-flavored option excellent for pork. Milder flavors can be imparted by maple wood. Fruit wood such as cherry and apricot wood are generally strong contenders for smoking pork chops as is pecan wood. Cherry wood is another good possibility.

How to Smoke Pork Chops

The straight forward process of smoking pork chops is presented below, illustrated with an image sequence. Consider the two stages as they lead to different tasting pork chops. Detailed instructions are contained in the Recipe Card below. 

• Place the brined pork chops onto the grates of an offset smoker or the equivalent racks for other types of smokers, insert the temperature probe of a meat thermometer inside the thickest part of one of them and smoke them until the internal temperature reaches 150 F. The smoked pork chops are already cooked and can be briefly rested and enjoyed immediately. (For demonstration purposes we smoked the largest bone-in pork chop we had to 150 F and served it right away).

• Alternatively, you can smoke the pork chops until the internal temperature reaches 145 F and then finish them over medium-hot grill. For this purpose first coat them with olive oil and then generously sprinkle with a barbecue rub. Be sure to get the sides of the pork chops. Place pork chops on the grill grates over the direct heat. (If you cannot employ a grill you can simply sear the chops in a cast-iron skillet over medium-hot stove ring; use a bit of olive oil to grease the skillet.)

What is the Best Temperature to Smoke Pork Chops?

We recommend that you maintain a smoking temperature of 225 F to 250 F and not any higher for smoked pork chops.

Low and slow cooking yields the best results in terms of both texture and savory smoke infusion. The internal temp is not imperative, in fact the hotter tends to be the better. Over 150 F is food safe and crossing into ultra tenderness. 

Once you remove the smoked pork chops you can loosely tent them with foil and allow them to rest for 5-10 minutes. If you wish to brush them with bbq sauce while resting do so before tenting so they can absorb it gradually.

How Long to Smoke a Pork Chop

The total time to smoke pork chops at 225 F to 250 F is between one and a half and two hours. 

It depends on exactly how big the chops are and the precise smoking temperature you maintain. If you are smoking boneless chops such as loin chops then the time is almost certainly likely to be shorter. 

TIPS: The use of an instant-read thermometer is essential in order not to overcook the pork chops. Additionally, you can place a large bowl, a water pan or a similar container of water inside the smoking chamber to assist with the minimization of moisture loss. 

Serve Smoked Bone-in Pork Chops

The plain smoked version will remind you of the smoky flavor of smoked whole ham. Serve them while still warm. If you have freshly-baked crusty bread you can make the most wonderful sandwiches with thick cut slices. Or simply enjoy them with your choice of compatible sides and salads. 

A few ideas include:

• baked beans
• corn on the cob
• potato salad (try this warm German potato salad for a decadent version)
• sauteed broccolini

The grill sizzled (or pan if you couldn't use the grill) version is even more compelling to sink your teeth into with the tasty crust developed by the sear. In terms of side dish options go for barbecue classics - from corn and coleslaw to loaded baked potatoes and everything in between.