These smoked pork chops are incredibly juicy and tender, with a robust, deep smoky flavor that enhances every bite. They’re easy to prepare and perfect for any BBQ enthusiast.
In this post, you will find:
Ingredients and Equipment
*You can move to the recipe card to find the detailed ingredients and equipment used in this recipe.
You can use any type of smoker, but an offset smoker with indirect heat often gives the best smoky flavor.
You also need a reliable meat thermometer, the Typhur Sync wireless meat thermometer provides WiFi and Bluetooth connectivity, allowing you to monitor the internal temperature of the meat in real-time from anywhere up to 400 feet. It will alert you when the target temperature is reached.
The ingredients you need are super simple, besides the pork chops, you’ll need a few things for the brine and dry rub.
Pork Chops: For the best results, go for bone-in pork chops that are at least 1 ½ inches thick. This way, they’ll soak up all that awesome smoky flavor.
Marinade: We brine pork chops by soaking them in a mix of water, salt, sugar, fennel seed, black peppercorns, bay leaves, garlic cloves, and fresh thyme for at least 6 hours. Brining helps break down the muscle fibers and connective tissues, keeping the chops super juicy and tender. Plus, the salt and other seasonings in the brine penetrate the meat more evenly, adding great flavor throughout.
Barbecue Rub: After brining, season the pork chops with a BBQ rub. You can use your favorite store-bought rub or make your own with kosher salt, crushed black pepper, garlic powder, onion powder, and paprika, following this recipe.
How to Cook Smoked Pork Chops
Step 1: Brine the Meat
First things first, let’s talk brine. You’ll need a large bowl—big enough to snuggle all your chops comfortably. Here’s the magic potion: water, a good amount of salt, a dash of sugar, some fennel seeds, a handful of peppercorns, a couple of bay leaves, garlic, and thyme. Give that all a good stir until well mixed.
Pop the pork chops into the bowl, making sure they’re completely submerged in this flavorful spa. Need more water? Go ahead and add it. Now, cover the bowl and let it chill out in the fridge. Patience is key here—let them brine for at least 6 hours, but hey, if you can wait 24 hours, your chops will thank you!
Step 2: Preheat your Smoker
Now, it’s time to fire up your smoker. We’re aiming for a sweet spot of 250℉/126℃. Hickory or apple wood will do wonders here, giving your chops that perfect smoky taste.
Step 3: The Rub
Let’s prep the rub. Grab another bowl and throw in some salt, black pepper, garlic powder, onion powder, and a sprinkle of paprika. Mix it all up and set it aside. This is going to give your chops that extra kick of flavor.
Step 4: Season and Smoke
Take your brined chops out and give them a good pat down with some paper towels. We want them dry so that the rub sticks nicely. Evenly coat both sides of the chops with your prepared spice mix. Feeling adventurous? Customize your rub with whatever floats your BBQ boat!
Now, let’s get to the smoking part. Place your chops in the smoker and make sure the lid is closed snugly. Cook the pork chops for about 1 hour until the internal temperature reaches 145℉/63℃. And then, just relax and let the smoker do its thing.
Note: Before place the pork chops in the smoker, remember insert the Typhur Sync wireless meat thermometer probe into the thickest part of pork chop, then connect the device with the Typhur App, select pork→ steak→ chop in the parameters list. Set the target temperature to 145℉/63℃. To begin the process, simply press the start button on your phone. You will be notified once your food is ready to be removed from the smoker.
Step 5: The Finishing Touches
Once your chops are smoked to perfection, use tongs to carefully transfer them to a heat-resistant surface. Wrap them up in foil and let them rest for at least 3 minutes. Remember, the internal temperature will continue to rise, so this resting time is crucial.
And there you have it! Carefully remove the probe, and you’re ready to serve these bad boys. Whether it’s a sunny weekend BBQ or a cozy family dinner, these smoked pork chops are sure to impress.
How Long to Smoke Pork Chops
The time it takes to smoke pork chops can vary based on a few factors, including the thickness of the chops, the type of smoker used, and the desired doneness (145℉ for medium; 150℉ for medium well; and 160℉ for well done).
So using a meat thermometer is the best way to ensure they are perfectly cooked every time.
More Pork Recipes
Smoked Pork Chops
Video
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
Ingredients
Pork Chops
- 6 cut bone in pork chops at least 1 ½ inches thick
- 2 tbsp olive oil
Marinade
- 3 L water
- 2.1 oz kosher salt
- 1.1 oz white granulated sugar
- 2 tsp fennel seed
- 2 tsp whole black peppercorns
- 2 bay leaves
- 3 garlic clove
- 3 sprigs fresh thyme
Barbecue Rub
- 1.3 oz kosher salt
- 1.4 oz crushed black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 0.7 oz paprika
Instructions
- Prepare a large bowl that will fit all of the pork chops. Add water to the bowl, then add salt, sugar, fennel seed, peppercorns, bay leaves, garlic, and thyme and mix well.3 L water, 2.1 oz kosher salt, 1.1 oz white granulated sugar, 2 tsp fennel seed, 2 tsp whole black peppercorns, 2 bay leaves, 3 garlic clove, 3 sprigs fresh thyme
- Place the pork chops in the bowl, making sure that they're completely submerged. Add more water if needed. Cover the bowl and place it in the refrigerator for at least 6 hours, or up to 24 hours.6 cut bone in pork chops
- Prepare a bowl and add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.2.1 oz kosher salt, 1.4 oz crushed black pepper, 2 tsp garlic powder, 2 tsp onion powder, 0.7 oz paprika
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 250℉/126℃.
- Using a paper towel, thoroughly dry the pork chop roast. Sprinkle the rub powder or another rub powder of your choice evenly on both sides.
- To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select pork→ steak→ chop in the parameters list. Set the target temperature to 145℉/63℃ for medium.
- Transfer the pork chops into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone. You will be notified once your food is ready to be removed from the smoker.
- Using tongs, carefully remove the pork chops and place on a heat resistant surface. Wrap with foil and let rest for at least 3 minutes. (Note: the internal temperature will continue to rise.)
- Carefully remove the probe.
- For a more intense flavor, you can use a torch or oven to apply heat at a high temperature.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
