Smoked pork chops are tender and juicy cuts of pork that have taken on pleasant, savory notes from a smoking wood such as hickory or apple wood. In this post we show you how to make smoked pork chops in two different ways. One is simply an extension of the other by way of applying a barbecue rub and grilling over direct heat to sizzle them to perfect deliciousness (pictured below).
Go straight to the Smoked Pork Chops Recipe Card or
Read on for useful information and workflow pictures (3 mins)
This 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.
Traeger Smoked Pork Chops
If you are using a Traeger pellet grill to smoke pork chops your work is greatly simplified on account of the built-in ease to control the smoking temperature. Simply follow the manufacturer’s instructions and smoke at 225 F or 250 F (your choice).
Smoke the pork chops until an internal temperature of 150 F is reached if you do not wish to sear them or 145 F for pork chops you do want to finish by searing on the grill or in a pan.
You Can Smoke These Simultaneously
If you, like us, do not like to let a good smoking set up go to waste you can use any extra space in the smoking chamber to simultaneously prepare smoked cream cheese or smoked queso dip. The temperature range for the pork chops is ideal for either recipe.
You Might Enjoy
Smoked Pork Belly
Smoked Pork Steaks
Smoked Baby Back Ribs of Pork
Smoked Pork Chops (Two Ways)
To make smoked pork chops that are tender, juicy and full of flavor you need to select a thick, bone-in cut and brine them overnight. A low smoking temperature of 225 F to 250 F and an optional sizzle finish over the direct heat of a grill produce delectable meat.
Ingredients
- 3 bone-in, double thick cut pork chops (about 1 1/2 inches)*
Brine for Smoking Pork Chops
- 3/4 cup coarse salt (kosher or sea salt)
- 1/3 cup brown sugar (dark or light)
- 1 tbsp pink curing salt (sodium nitrite)**
- 2 cups water (to be boiled)
- 6 cups cold water
- 4 cups ice
BBQ Rub Finish (Optional)***
- 4 tbsp brown sugar (dark or light)
- 3 tbsp kosher salt
- 4 tbsp chile powder
- 4 tbsp olive oil
Instructions
- The night before you smoke the pork chops prepare a brine and submerge them in it. In a small sauce pan bring 2 cups of water to boil and add the kosher salt, sugar and pink curing salt to it. Stir to dissolve.
- In a large non-reactive contained place the cold water and ice cubes. Pour the hot concentrated brine over. Stir to even out the temperature of the solution. It should be at room temperature almost instantaneously. Sumberge the pork chops in the brine, cover with plastic and refrigerate for at least 12 hours.
- Remove the pork chops from the brine and discard it. Blot dry them with paper towels. Set up your smoker per the manufacturer's instructions. Aim for 225 F to 250 F. Add the wood per the manufacturer's instructions.
- Place the pork chops on the rack or grate, insert an instant-read thermometer probe sideways into the thickest part of one chop and smoke until the internal temperature reaches 150 F. This can take from 1 1/2 to 2 hours. You can turn over the chops once about midway the smoking time. Allow a brief rest and serve immediately for smoked pork chops that will taste similar to hot smoked ham.
- Alternatively, make the BBQ rub by mixing the dry ingredients in a small bowl and smoke the pork chops until 145 F (to allow for the temperature rise of finishing them on the grill). Once you take them out of the smoker at 145 F brush them with the olive oil and liberally season them with the BBQ rub, pressing with your fingers to create a thick coating.
- Heat up a grill to medium-high and sear the pork chops for about 2 mins per side, placed over the direct heat of the grill. Alternatively, heat a cast iron skillet over medium-high, add a bit of olive oil and sear the pork chops that way, about 2 mins per side and a bit for the edges. Serve immediately.
Notes
*Ideally taken from a center-cut rack of pork and weighing well over a pound each. You can use boneless pork chops that are thick cut and have a good fat cap protecting them on one side. Thinner pork chops simply are not a good choice because even if brined and smoked with a water bowl they have a high chance of drying out.
**It imparts an umami flavor to the meat as the brine penetrates deep into the pork chops.
***You can simply smoke the brined pork chops and omit the BBQ rub and grill finish step. Depends on what type of smoked pork chop you prefer.
Recommended Products
We are affiliates for Amazon and other vendors and qualifying purchases you make support our blog at no cost to you.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 44mgSodium: 34471mgCarbohydrates: 35gFiber: 0gSugar: 34gProtein: 14g
IPTV España says
Your blog is a testament to your dedication to your craft. Your commitment to excellence is evident in every aspect of your writing. Thank you for being such a positive influence in the online community.
Connor says
These smoked pork chops were outstanding. I did the grill sear step as well and everyone loved the juicy meat!