At 110, remove the pork chops and adjust your smoker to cook as hot as it can get (450+ degrees). Place the chops on the smoker, close the lid, and cook until the internal temperature of the chops reads 145 degrees F. This process can take anywhere from 60-90 minutes, depending on how thick your pork chops are. Even though smoked pork chops come partially cooked, you still need to cook them some more so they’re safe to eat. The pork is cooked throughout, and you’re good to go. This meal is perfect for anything from a Saturday lunch or BBQ to Sunday family dinner. Preheat your smoker to 225 degrees F. I prefer to use apple when smoking pork, but any fruit woods, maple, or pecan will also taste great with these pork chops. I fire up the second grill and heat up the cast iron pan on high heat so the chops can go right onto the high heat rather than sit for 20 minutes while I wait for the smoker to reach searing temperature. Remove the chops from the smoker. One of the reasons I really enjoy making these pork chops is because they don’t take all day to prepare. Dry brine them for 40 minutes or so, then rinse salt off. All you need is smoke and some good sweet rub to experience the best smoked chops of your life! If you don’t have a smoker, grill them. Place pork chops directly on the smoker grate. Place on a plate and tent with foil. Smoked pork chops are pork chops that have been cooked in a smoker to enhance their flavor. This recipe was created for you, backyard griller! Add the pork chops to the brine, and then place in the refrigerator for at least an hour, and up to two hours. 1. Pat the chops dry with plenty of clean paper towels. Bring the pork chops to room temperature (remove from fridge 15 minutes) before grilling or pan-frying to ensure even cooking. Both will smoke well and have plenty of flavor. Pork is delicious, and when smoking chops, you want to be able to taste the pork and smoke together. Considering that we have dubbed our garage at home the MAN … Please try again. There are slight differences in flavor, with many believing bone-in tastes fuller and sweeter due to the addition of the bone and extra fat in the cut. In fact, I’ll go as far as saying they are the BEST smoked pork chops ever. Success! Set the smoker up for cooking at 225-240°F using apple and/or cherry wood for smoke. You’ve got your smoker prepped and ready, and you’re ready to cook up some delicious smoked pork chops, eh? Hot-smoked pork chops are smoked at moderate heat until they reach an internal temperature of 150 degrees Fahrenheit. Depending on the thickness of the meat and smoker temperature, the chops will take from one to three hours to finish cooking. When cooked right, they are ridiculously tender and moist, and very flavorful. Everyone’s had pork chops before. I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube or our Facebook Page. Grilled Pork Tenderloin with Beer and Mustard Glaze I like the porterhouse cut if I can find it, but any thick (3/4+ inches) bone in pork chop will work fine. A simple brine will work. The pinker/redder, the better. I love great BBQ. Smoking the Pork Chops. What is a Pork Chop? Set them in the fridge to cure. If you haven’t, you must! These smoked pork chops are the perfect weeknight meal that doesn't require a lot of prep time or fuss. An instant … How To Make Smoked Pork Chops. This is where having a good temperature monitor is crucial.