Learn how to cook smoked pork chops with this easy recipe. You can customize the temperature for whatever else you've got on the smoker.
Smoked pork chops are one of those easy meals that deliver big flavor without a lot of fuss. Even better, this recipe is designed to be flexible. Instead of requiring one exact smoker temperature, you can adjust the heat to match whatever else you're cooking that day. Whether you're smoking pork chops by themselves or adding them to a smoker full of chicken, ribs, or vegetables, you'll end up with juicy, flavorful pork chops and a meal that fits your schedule.
We'll show you exactly how to cook smoked pork chops, along with the internal temperature to look for, and a few simple tips to help them turn out tender and delicious every time.
We love making a whole meal on the smoker! Lots of people don't realize that you can cook sides like smoked vegetables and mac and cheese on the smoker - not just meat. If you have a small piece of fish (we always do since we live in Coastal Georgia) smoke it and use it later for smoked fish dip. Yum!
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Ingredient notes
- Pork chops - we recommend prime pork chops anytime you can get your hands on them. They can be boneless or bone-in, but prime means they're tender.
- Salt - this is for brining the chops
- Brown sugar - also for brining
- Seasoning - we like to use a light sprinkle of our homemade blackened seasoning, but you can season however you like or leave them unseasoned to serve with a sauce.
That's it! Pretty simple, right? See recipe card for full ingredient list and quantities.
How to make smoked pork chops, step-by-step
- Make the brine solution by dissolving the salt and brown sugar in a small amount of warm water. Add cool to cold water until you have 4 cups
- Submerge the chops in the brine solution and refrigerate for 2-4 hours.
- Remove pork chops from the brine and pat dry with paper towels. Season if desired.
- Cook on a smoker at about 225 degrees until they reach an internal temperature of 145 degrees. About 75-90 minutes is the average time needed, but it can be adjusted according to your smoker temperature.
Pam's tips
- My top tip is to start with prime pork chops. They have thin streaks of fat throughout (think a ribeye steak) and that's what keeps them from drying out and getting tough.
- Brining is the next most important tip. This is extremely important if you do not have prime chops because brining will help them stay tender.
- Keep an eye on the internal temperature and don't let your chops get overdone. While many people like an instant read thermometer we prefer one that constantly monitors the temperature. That way you can watch as it rises and pull it off at the appropriate time. With instant read versions you take the chance of your meat getting too done in between temperature checks. Whatever type thermometer you use go in from the side (see our photo at the top) so you can ensure you're checking the temperature in the middle.
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If you'd like to order your own thermometer with multiple probes this link leads to the type that we use and recommend.
FAQ's about smoking pork chops
We think ideal is about 225 degrees fahrenheit. However you can have your smoker anywhere from 200 to 250 degrees. You just need to adjust the time it takes. Internal temperature is always your guide for when to get the chops off the smoker.
Pork has hearty flavor that can stand up to even strong smoke like hickory or mesquite. If you like your smoke more subtle use a milder wood like apple or cherry.
Start with prime pork, if possible. Brine before smoking and take them off the heat as soon as they reach 145 degrees.
Storage
Smoked pork chops will keep stored in the refrigerator, tightly covered, for up to 4-5 days. Reheat them in a 350-375 degree oven wrapped in foil until hot throughout.
What to serve with smoked pork chops
Because these chops have a hearty flavor you want your sides to be pretty bold too! Some of our favorite suggestions are below, and we've included sauce ideas as well.
More pork recipes:
- Blackened Pork Chops
- Grilled Pork Tenderloin
- Smoked Ham on the Big Green Egg
- Best Jamalaya Recipe
- Tex Mex Dutch Baby with Chorizo
📖 Recipe
How to Cook Smoked Pork Chops
Ingredients
- 4 pork chops prime if possible, boneless or bone in
- ¼ cup salt
- ¼ cup brown sugar light or dark
- 4 cups water
- 1 tablespoon seasoning optional
Instructions
- Dissolve salt and brown sugar in 1 cup warm water. Add 3 cups cold water and stir.
- Submerge pork chops in brine solution and refrigerate 2-4 hours.
- Remove pork chops from brine and pat dry. Seasoning if desired.
- Cook on smoker at approximately 225℉ until internal temperature is 145℉ (approximately 75-90 minutes)
- Remove from heat and allow to rest 5-10 minutes before serving.
Notes
- Temperature of smoker can range from 200-250 degrees, adjusting time as needed.
- Seasoning can be blackened seasoning or other seasoning of choice - or no seasoning.
- Brining is recommended, but not crucial.
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