Preheat the smoker to 250☏ with the top vent open.Ħ. Prepare your smoker by filling the side tray with wood chips. Set this aside to come to room temperature while you prepare your smoker.ģ. Take a rack from the smoker and place the seasoned pork on the rack. Then, cover the chops with the dry rub and press it into the mustard and oil to adhere well. Coat each chop completely with the mustard and oil mixture.
Pat dry with plenty of clean paper towels. In another small bowl, combine the mustard and EVOO.Ģ. In a large small bowl, place the salt, sugar, paprika, onion powder, garlic powder, and pepper. Total time: 2 hour 5 min – Prep time: 5 min – Cook time: 2 hour – Serves: 4 peopleġ.
2 TBS mustard + 2 TBS extra virgin olive oil (EVOO). 4 pork chops, approximately 1-1/2” thick. Place this in a serving bowl and stir in the salt and pepper. Pulse garlic, oil, lemon juice, and fresh herbs in a food processor until very finely chopped. Total time: 10 min – Prep time: 10 min – Serves: 4 peopleġ. Note: You can use any combination of your favorite fresh herbs. Serve the pork chops with herb pesto sauce (recipe follows) or your favorite BBQ sauce. Allow them to rest for 10 minutes before serving to ensure they remain moist.Ħ. Remove the pork chops to a cutting board and tent with foil. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary.ĥ. Continue smoking for approximately 30 minutes longer if the temperature is below that. You are looking for an internal temperature of 145☏. Smoke for 90 minutes and check the temperature with a reliable meat thermometer. Preheat the smoker to 250☏ with the top vent open.Ĥ. Fill the water bowl 1/2 way with equal parts apple juice and water. Set this aside to come to room temperature while you prepare your smoker. Take a rack from the smoker and place the pork on the rack. Pat the chops dry with plenty of clean paper towels. Remove the pork chops from the brine and rinse under cold water. Cover and refrigerate for 8 hours or overnight, but not more than24 hours.Ģ. Place the pork chops in the brine, submerging them completely. In a large baking dish or bowl, combine the water salt, sugar, peppercorns, garlic, and bay leaf. Total time: 2 hour 5 min – Prep time: 5 min + 8 hours for brining – Smoke time: 2 hour – Serves: 4 peopleġ. Herb pesto for serving (recipe follows). 1 quart filtered water at room temperature. 4 bone-in pork chops, approximately 1-1/2” thick. Pretty much any type of chop will work for these recipes. The second is for pork chops that well seasoned with a dry rub and mustard. The first is for brined chops with a pesto sauce on the side. There are 2 fairly simple recipes for smoking pork chops outlined here. If you don’t see the cut of chop or the thickness that you want, don’t be shy about asking your butcher to cut exactly what you want. The fat makes these chops especially tasty when smoked. These chops are sometimes butterflied and referred to as country-style ribs. They have a distinctive shoulder blade bone and are marbled with some fat. Blade chops are the most common cut from the shoulder area. Shoulder chops are cut from the front quarters of the pig. Center cut chops are the porterhouse or T-bone that includes a tenderloin section and steak portion. Rib chops are the loin chops that are attached to rib bones. Loin chops are the cuts located near the lower back of the pig. Let’s take a look at some of the options available. There are a few different cuts of chops you can smoke. Brining can be for 2 hours and up to 24 hours before cooking. You can submerge the chops in a bath of water or apple cider that has salt, sugar, and spices dissolved in the liquid. You can tent the chops with foil to keep them warm.īrining the meat can also help to impart much needed moisture. A good rule of thumb is at least 10 minutes of resting. Otherwise, all of the juices will run out of the meat as soon as you slice into it. You must allow the pork to rest before serving it. That brings me to the second important tip. You can always cut it off after the meat has rested if desired. The fat will add moisture as the chops cook slowly. You do want a bone-in chop to add flavor. A thicker cut, say 1-1/2 to 2 inches, is better than very thin chops. 
There are a few tips that you may want to consider when smoking pork chops. Smoking pork chops in a Masterbuilt Smoker is a good way to prepare the meat to ensure that it remains moist. It is very easy to overcook them to the point that they become dry. Pork chops can be a tricky protein to cook properly. Smoked Pork Chops Two Ways – Brined & Dry Rubbed Recipe 3.9 - 28 vote
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