Smoking Pork Chops

[Stemy]

I'm going to smoke some pork chops this weekend. Anyone have some good recipes or tips on how to smoke them?

 

[CombatBarbecue]

Never had smoked pork chops. How long does it take to smoke them? Seems like they would dry out. Good luck hope it turns out great!!

 

[gmc2003]

Use your favorite rub, I like a Garlic-n-herb rub. Smoke the chops until about 143*. Carryover will take them to 145* after a short rest. Time is dependent on thickness of the chop and smoking temp. For a more smokey taste smoke at 225*, for a less smokey profile go 250* or higher. Once in a while for a change of pace we'll use shake-n-bake for pork chops done on the smoker. You can also inject them if you want - Creole butter or garlic butter works well. Just remember to keep a close eye on the internal temps.

Chris.

 

[chilerelleno]

You can find several recipes for smoked chops in my Recipes Index.

Brine them, wet or dry brine.
I'm starting to prefer a wet brine or injected.

Use a water pan in the smoker.

I also prefer to smoke and finish on the grill.
But straight smoke is really good too.

If they're nice and thick, e.g. 1.25"-2", don't be afraid to stuff them.

Do NOT over cook.
Pull with an IT of 140°-142° and you'll enjoy juicy chops.

 

[SonnyE]

My chops are getting juicy just reading this...

 

[6GRILLZNTN]

I rub mine down with Traeger's pork and poultry rub. I then smoke them indirect on my Weber Kettle until around 130 IT. Then it's direct heat until desired IT. Perfect every time.

 

[chopsaw]

My chops are getting juicy just reading this...

That's another good one .

 

[loosechangedru]

I've done reverse sear for thick porkchops and steaks, oven to cast iron on the stove. I basically undershoot the temp I want by about 35 degrees, then sear for about 60 seconds each side on a hot cast iron. So, I do IT 90 for a NY Strip or Ribeye then sear it on the stove as said, and I get perfect medium rare. Thick porkchop I might take to 110 depending on how thick, and then sear. A dry brine wouldn't hurt, either - I think it's half a tsp per pound? and I don't think it needs to brine very long either, 30 min to 1.5 hour.

I've wanted to try the same method, but WSM to grill - I'm actually trying it tomorrow morning for breakfast with a T-Bone right before I get some spareribs going for dinner, I figure the premise is the same. Just SMOKIER :)

Really interested in how it turns out, make sure to post pics of it!

 

[GaryHibbert]

After numerous smoked chops that I just wasn't happy with (delicious but dry), I started brining the chops overnight in a brine of water, apple juice, and salt. I keep the salt content fairly low, as I can always add salt at the table. I smoke the chops (2" thick) to an IT of 145 and they always come out tender, juicy, and delicious.
Gary

 

[chilerelleno]

I love the 1.5"-2" thick chops Costco sells.
Perfect for smoking and grilling.

 

[6GRILLZNTN]

I've wanted to try the same method, but WSM to grill - I'm actually trying it tomorrow morning for breakfast with a T-Bone right before I get some spareribs going for dinner, I figure the premise is the same. Just SMOKIER :)

You can get the same result without going to the grill. After smoking on your WSM, pull the grate with chops off, and remove the center section. Let the coals get some air for a bit and you now have a Weber kettle so to speak. Put your grate with the chops on the charcoal ring, and sear away.

 

[loosechangedru]

I do enjoy the Little Black Egg!

 

[Bearcarver]

I'm going to smoke some pork chops this weekend. Anyone have some good recipes or tips on how to smoke them?

This won't help you this weekend, but once you get into Curing, You can make Cured & Smoked Pork Chops, or slice them thinner to make Canadian Bacon, like below:

Cured & Smoked Pork Chops on the Left-+-Canadian Bacon on the Right: (Ends in the Bowl)

Bear

 

[SmokinAl]

Here is a few from Jeff.
https://www.smoking-meat.com/tag/pork-chops
Al

 

[CombatBarbecue]

Here is a few from Jeff.
https://www.smoking-meat.com/tag/pork-chops
Al

I was looking over some of your tuff SmokinAL dang good recipes. Gonna try some sometime.

 

[chilerelleno]

This thread needs more porkchop pRon.

 

[CombatBarbecue]

View attachment 382271 This thread needs more porkchop pRon.

Oh wow those turned out great!! good job. Now I am hungry!!

 

[SmokinAl]

Those are some mighty fine looking pork chops there John!!
Al

 

[chilerelleno]

LOL... Thanks, just trying to be inspirational. ;)

 

[Stemy]

I made my chops on Sunday. Turned out really amazing. Just applied some dry rub and used apple wood for smoke. Added some apple juice to my bowl.