Thin pork chops dry out on a smoker, but thick-cut chops turn out juicy and full of flavor. A short brine, a sweet and smoky rub and a quick sear at the end are all you need. Plan on about an hour and a half.
The recipe
Ingredients
- 4 bone-in pork chops, 1 1/2 to 2 inches thick (about 12–16 oz each)
- For the brine (optional): 4 cups water, 1/4 cup kosher salt and 2 tbsp brown sugar
- 3–4 tbsp sweet and smoky rib rub (or all-purpose BBQ rub)
- 1 tbsp olive oil, as a binder
- 2 tbsp butter, for the sear (optional)
- 2–3 lb smoking wood: apple, cherry or hickory (chunks, chips or pellets)
Steps
- If brining, stir the salt and sugar into the water until dissolved. Submerge the chops and refrigerate 1–4 hours. Don't go longer, or the meat can turn spongy.
- Remove the chops from the brine, rinse them and pat them very dry. If you didn't brine, just pat them dry.
- Set up your smoker for 225°F with apple, cherry or hickory. Let the fire settle until the smoke runs thin and blue.
- Rub the chops lightly with oil and season both sides with the rub. If you brined them, use a lighter hand, since the meat is already salted.
- Place the chops on the grate and insert a leave-in probe into the thickest chop, away from the bone. Smoke until they reach about 135°F internal, usually 45–75 minutes.
- While they smoke, heat a grill or cast-iron pan to high heat, about 450–500°F.
- Sear the chops 1–2 minutes per side, adding the butter to the pan if using, until browned and the center reads 145°F, the USDA safe temperature for whole cuts of pork.
- Rest the chops at least 3 minutes before serving.
Why this works
Thick chops give the smoke time to do its work before the center overcooks. The brine helps the lean meat hold on to moisture. Smoking low, then searing hot, is the same reverse sear method used for smoked tri-tip. It gives a tender center with a browned crust.
Pork at 145°F is safe
The USDA lowered the safe temperature for whole cuts of pork to 145°F with a 3-minute rest. The center may look slightly pink, and that's fine. Cooking chops to 160°F or higher is a common reason they turn out dry. Ground pork is different and needs 160°F.
The rub
Our sweet and smoky rib rub pairs well with pork and caramelizes nicely during the sear. Watch the sear closely, because the sugar can scorch. For less sweetness, use the all-purpose BBQ rub.
Best wood
Apple and cherry are the most common picks for pork. They're mild and slightly sweet. Hickory is bolder and gives a more bacon-like flavor. See the wood pairing chart for more choices.
How to tell it's done
Use a thermometer in the thickest part of each chop, away from the bone. Bone can read hotter or cooler than the meat. Chops from the same pack can cook at different speeds, so check each one.
Make ahead / storage
Leftover chops keep 3–4 days in the fridge. Slice them thin and warm them gently in a pan with a splash of broth. They also make a good sandwich with a little BBQ sauce.
Variations
- Boneless chops. They cook a little faster, so start checking early.
- Glazed chops. Brush with BBQ sauce or a mix of apple jelly and mustard just before searing.
Keep reading
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