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post #1 of 5
Thread Starter 

Does anyone have a good recipe for smoking pork chops? I just did some St Louis for my very first try and they turned out great using the 3-2-1 method. Really excited about this new found venture.

post #2 of 5

I just found this thread and saw it was unanswered.  It is more than a week old. 


Chops are fine but I prefer to use a whole loin.  Easier to control the internal temp.  But this will work with chops too. 


For the sauce, you can use just about any type preserves or Jelly.


Salt n' Pepper Smoked Pork Loin or Tenderloin with Apricot-Pineapple Reduction Sauce


1 3.0-3.5 lb pork loin or 2 pork tenderloins
maple syrup
kosher salt
black pepper
1 jar Apricot-pineapple preserves
1 cups Apple wine or white wine



1. Pre-heat smoker for a short smoke (4 hours or less) with charcoal and any fruit wood or combinations of fruit woods.  If pressed for time, plan on smoking 275-300°F.  If possible, smoke at 225-235°F to prevent the outer layer from drying out.

2. While the smoker is preheating, keep your meat probes in the smoker so it will heat up with the smoker.  That way you insert a hot probe in the meat avoiding contamination.

3. Prep the meat.  Wash and pat dry the pork loin.

4. Rub with the maple syrup.

5. Sprinkle with kosher salt and pepper, top, bottom, and all sides.

6. When the smoke turns blue load the smoker and insert the meat probes.  Monitor for an internal temp of 145°F.  For pork loins it will be about 2 hours at the higher chamber temp, 3-4 hours at the lower temp.  About half that time for the pork tenderloins.

7. Once reaching the internal temperature, remove from the smoker, cover with foil and towels, then let rest for 30 minutes to an hour.

Sauce Directions

1. While the pork is resting put the contents of the jar of preserves in a sauce pan.  Add the wine.  Cook over low heat until the sauce has blended well and reduced to the desired thickness.

2. Spoon over the sliced pork when served.

post #3 of 5



We always get our pork chops from Costco and buy the loin cut chops, so they're about 1 1/2 to 2 inches thick.  I use either a store bought lemon/citrus marinade or a rub made up of Montreal Style Chicken, garlic, cracked black pepper, and course ground sea salt. Onto the smoker at 240 degrees with apple in the AMNPS for about 2 hours.  I pull them at an IT of 140, and let them rest for about 10 to 15 minutes. They come out real tender and juicy.



post #4 of 5
Smoked chops are great! We cut our own or when we get a pig we order our chops thick cut 1 1/4"-1 1/2" thick. There are two methods I really like to use.

The first is to cold smoke (pit temp 40f or less). We smoke the chops for 2-3 hours. Then pack and freeze for use later.

Second method is to do a cold to hot smoke. I start the smoker cold, then add heat and finally seat over high temp coals. This allows you to get a good smoke on the chops without drying them out.

Remember to cook your pork to a minimum IT of 145.
post #5 of 5
Thread Starter 
Thanks will give them a try
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