In this recipe tutorial, we'll be discussing smoked pork chops and not just any pork chops – these are extra thick, man sized chops and this recipe will show you how to make them into something extraordinary.

I've never gotten real excited about pork chops. Without gravy and a lot of sides, they always seem to be a little on the dry side, not a lot of flavor  just sort of boring.

These particular chops are brined overnight, seasoned with my original rub (purchase recipes here) and cooked to perfection in the smoker to produce a smoked pork chop that is unlike anything you've probably ever tasted.

In case you can't tell, I'm a little excited about these and I can hardly wait to show you how I did it!

Brine Time: 5-9 hours | Prep Time: 15 minutes | Cook Time: 2 hours | Smoker Temp: 220°F | Meat Finish Temp: 145°F | Recommended Wood: Apple or Cherry

What You'll Need
Brining the Pork Chops

You don't always hear a lot about brining pork like you do with poultry but I think it makes a big difference on things like pork chops. It adds lots of moisture to the meat and it adds flavor so it's well worth your time to do it.

Add 1/2 cup of kosher salt to 1/2 gallon of apple cider and stir until all of the salt is dissolved.

Making the brine

Once the brine is made up, place the pork chops into a large Ziploc bag sitting down in a large bowl for leak protection.

Pork chops into bag for brining

Pour enough brine into the bag to cover the chops and seal them up. Be sure to press all of the air out of the bag.

Place the bowl with the bag into the fridge so it can remain cold during the brining process.

Pour brine over chops

Let the pork chops brine for at least 4-5 hours but you can even leave them overnight if you desire.

Once they are done brining, take them out of the fridge and rinse them well under cold water.

Note: you will notice that they sometimes get a grey color after brining.

Done brining

Seasoning the Pork Chops

As most of you know, my original rub (purchase recipe here) is extremely versatile and can be used with so many things and in so many ways. These chops are no different and my rub is used to lightly season the tops and bottom.

To accomplish this, pour a little olive oil on the pork chops

Olive oil on chops

Spread out the oil with a basting brush and sprinkle my original rub (purchase recipe here) all over the tops and bottoms of the chops

Jeff's rub on chops

The pork chops are now ready to smoke. I like to leave them sitting on the counter for a few minutes while I go get the smoker ready. If it will take more than about 20-30 minutes then it might be smart to just place them in the fridge to be on the safe side.

About the Smokers I Use

You may have noticed that I don't always mention the smoker that I used for each particular recipe. I have had a slight issue with folks feeling that the recipe is intended for a particular smoker if I mention it. To clear things up, I try to keep it generic as much as possible.

I have quite a large arsenal of smokers at my disposal including but not limited to the following:

As you can see, I use a lot of them and all of my recipes can be smoked on any of the above smokers as long as I maintain the temperature and the smoke for the allotted amount of time prescribed in the recipe.

I am constantly adding to my repertoire, not so that I can have a lot of smokers to repair, keep clean, etc. but because I feel that it is important that I use the type of smokers that my readers are using.

I have my favorites and I have ones that I do not like to use at all but I continue to use them all for the sake of research.

Smoking the Pork Chops

Set the smoker up for cooking at 225-240°F using apple and/or cherry wood for smoke.

Once the smoker is up to temperature and ready to smoke, place the pork chops on a Bradley rack, Weber grill pan or a cooling rack or right on the smoker grate for maximum smoke exposure.

Pork chops on Bradley rack

Be sure to leave about an inch between each chop to make sure the smoke has great access to each one.

My pork chops where around 1-1/2 inches thick and took about 2 hours to reach 145°F. Remember, pork chops are done and safe to eat per the USDA at 145°F.

Be sure to keep an eye on the temperature using a digital thermometer such as the amazing Thermapen (which I love by the way) or if you prefer, use a remote digital probe meat thermometer such as the “Smoke” by Thermoworks. This is the one I use and there is none better in my opinion. Dual probes, easy alarm settings, 300 foot range, built like a tank, and much more.

Finishing the Pork Chops

When the pork chops reach 145°F they are finished cooking and can be removed from the smoker. I recommend placing them in a foil pan and covering it with foil to keep them warm and allow them to rest for a few minutes before serving.

Pork Chops Finished

Serve the smoked pork chops with a salad or go all country and home style by serving them up with mashed potatoes, green beans, grilled or smoked corn and the works!

They are shown here with corn on the cob, and smothered potatoes.

Smoked Pork Chops Plated

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.


Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Purchase at Amazon