A simple smoked pork chops recipe that delivers the goods every single time you’ll cook it. This family favorite is almost certain to make you the most popular guy in your neighborhood…
Prep time: 2.5 hrs
Cooking time: 1.5 hrs
Smoked Pork Chops Recipe (Brine Recipe Included)
Ingredients for Smoked Pork Chops:
- 1” thick pork loin chops
- 64 oz Apple Juice
- ½ cup Kosher Salt
- 1 cup Light Brown Sugar
- ½ cup The BBQ Rub (or your favorite BBQ rub)
- ½ cup Montreal Steak Seasoning
The brine process helps to add flavor into the smoked pork chops and also keeps these chops juicy.
How to Brine Your Pork Chops
Heat 32 oz of Apple Juice in stock pot. Add sugar, salt, and dry rub while continuing to heat until dissolved. Remove from heat and add remaining 32 oz Apple Juice. Allow the brine to cool before using.
Place the pork chops inside a food bag and pour the brine over the top. Then leave the bags in the refrigerator for 2 hours. Normally a brine takes a long time to distribute throughout large cuts, but these thick cut pork chops soak it up in a couple of hours.
About 30 minutes before the thick-cut pork chops come out of the brine go ahead and start the smoker. The cooking temperature for pork chops needs to be right at 250°F degrees with light smoke. You can use cherry wood or any mild fruit wood.
Smoker Set Up for Pork Chops
If you’re using a charcoal or propane grill, set it up for indirect cooking. Cooking should be as slow as possible, so the bone-in pork chops gradually come up to temp.
While the grill is coming up to temp, remove the pork chops from the brine and drain any excess liquid. Let the bone in pork chops sit out for 10-15 minutes on the counter before seasoning.
Seasoning Your Smoked Chops
Season with a base coat of The BBQ Rub (or your BBQ rub). On top of that I sprinkle on a little Montreal Steak Seasoning.
Place the bone-in pork chops on the smoker and keep an eye on the internal temperature. Aim for an internal temperature of 140°F. When that temp is reached, get the pork chops off the pit and allow carryover to raise internal temp to 145°F.
Rest the pork chops for 5-10 minutes before serving.