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
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
Get the Digital Recipes for Jeff's Rub and Sauce
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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.


Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The 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 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle


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