Tulo

Smoked Pork Chops Recipe

Two thick-cut bone-in smoked pork chops on a wood board with a deep mahogany bark and a visible pink smoke ring, next to a meat thermometer.
Photo by Matthias Zomer on Pexels

A short saltwater brine keeps thick chops from drying out over the long, low smoke, and pulling them at 145°F rather than well done keeps the center juicy while the exterior still develops a deep, smoky bark.

Prep
20 min
Cook
90 min
Total
130 min
Servings
4

Ingredients

Servings4
  • 4 chops (10-12 oz each) bone-in pork chops, 1.5-inch thick
  • 4 cups water, for brine
  • 1/4 cup kosher salt, for brine
  • 1/4 cup brown sugar, for brine
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper, coarsely ground
  • 1/2 tsp cayenne pepper
  • 2 tbsp olive oil
  • 2 cups wood chips or chunks (apple or hickory)

Nutrition per serving

Calories
448
Protein
39g
Carbs
17g
Fat
25g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large bowl or container, stir the water, kosher salt, and brown sugar until dissolved. Submerge the pork chops, cover, and refrigerate for 1 to 2 hours (no longer, or the texture turns spongy).
  2. 2Remove chops from the brine, rinse briefly, and pat completely dry with paper towels; a dry surface is what lets the rub stick and the bark form.
  3. 3Mix the smoked paprika, garlic powder, onion powder, black pepper, and cayenne in a small bowl. Rub the chops with olive oil, then coat evenly on both sides with the spice mix.
  4. 4Preheat a smoker to 225°F (107°C) and add the wood chips or chunks according to your smoker's instructions.
  5. 5Place the chops directly on the grate, leaving space between them for smoke to circulate. Smoke for 60 to 90 minutes, until an instant-read thermometer inserted into the thickest part reads 140°F (60°C).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  6. 6For a firmer bark, sear the chops for 60 to 90 seconds per side over direct high heat on a grill or in a hot skillet right after smoking.
  7. 7Pull the chops once the internal temperature reaches 145°F (63°C); it will climb another few degrees as they rest.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  8. 8Tent loosely with foil and rest for 8 to 10 minutes before serving.
How to Use a Meat Thermometer

Tips & variations

  • Bone-in chops at least 1.25 inches thick hold up far better to a long smoke than thin chops, which overcook before they pick up much smoke flavor.
  • Swap the wood: apple or cherry gives a milder, slightly sweet smoke, while hickory is stronger and more assertive, use it sparingly if this is a first attempt.
  • No smoker? A charcoal grill set up for indirect heat with a foil packet of soaked wood chips over the coals gets close results.
  • Brush chops with a thin apple cider vinegar and water mop every 20 minutes while smoking to keep the surface from drying out.

Storage & reheating

Refrigerate leftover chops in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven until warmed through, about 10 minutes, to avoid drying them out further; microwaving tends to toughen the exterior.

Tips from the Tulo kitchen

  • Take the chops out of the brine on time; leaving them in overnight by mistake makes them noticeably too salty and rubbery.
  • A wireless probe thermometer left in one chop through the whole smoke saves repeatedly opening the lid and losing heat and smoke.

FAQ

What temperature should smoked pork chops be pulled at?

Pull them at 145°F (63°C) internal, then rest for 8 to 10 minutes. The temperature rises a few more degrees during the rest, landing right at safe, juicy doneness.

Do pork chops need to be brined before smoking?

Brining isn't strictly required, but chops are lean and prone to drying out over a long smoke, so a 1 to 2 hour saltwater brine makes a noticeable difference in juiciness.

What wood is best for smoking pork chops?

Fruit woods like apple or cherry give a mild, slightly sweet smoke that pairs well with pork's natural sweetness. Hickory works too but is stronger and easier to overdo.

Can thin pork chops be smoked the same way?

Thin chops under an inch thick cook too fast to pick up much smoke flavor and easily overshoot 145°F. Stick to chops at least 1.25 inches thick for smoking.

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