Smoked Pork Chops

No ratings yet

These tender, juicy and super easy to make pork chops are a hit every time. Dry brined, smoked for about 1 hour and seared to perfection.

Course Main

Cuisine American

Prep Time 5

Cook Time 1

Brine Time 3

Total Time 4 5

Servings servings

Calories 885kcal

4 thick-cut pork chops (2-3 inches thick, around 8 oz each)
4 tsp Diamond Crystal kosher salt (1 tsp per chop)
Vegetable oil or olive oil for drizzling
1/4 cup Sweet Dry Rub (brown sugar, ground black pepper, garlic powder, smoked paprika, dark chili powder)
Wood for smoke (apple, cherry, or maple)

Place the pork chops on a wire rack and pat them dry with paper towels. Drizzle a small amount of oil over the chops and season evenly with the salt and dry rub on all sides. Refrigerate uncovered for at least 3 hours, or up to 2 days for best results.

Preheat your smoker for indirect heat cooking at 225°F, using mild wood chunks, chips or pellets.
Remove the chops from the fridge 30 minutes before cooking and insert a remote probe thermometer into the thickest part of the chop.
Place the chops in the smoker and smoke until the internal temperature reaches 135°F, about 1 to 1 1/2 hours, flipping halfway through. This will allow for carryover cooking to 140-145°F for medium doneness.
Remove from the smoker and rest on a cutting board tented with foil for 10 to 15 minutes before serving.

For an extra flavorful exterior, sear the smoked chops for 1 minute per side on a hot grill or cast iron skillet with a little oil after resting. Then serve immediately.

For the juiciest results, smoke the chops until they reach an internal temperature of 135°F, then allow carryover cooking to bring them to 140-145°F for medium doneness.
The total smoking time will vary depending on the thickness of the pork chops, but plan for approximately 1 to 1 1/2 hours. Always cook to temperature rather than by time.
Optionally, glaze the chops in the final 30 minutes of smoking if you prefer not to sear them after smoking. Glaze with a maple-bourbon glaze, honey mustard, or your favorite BBQ sauce.