Smoked Pork Chops

Smoked Pork Chops Recipe

For this week’s newsletter I had my local butcher cut me some 1” thick pork loin chops. Thick chops like these are excellent on the smoker and it doesn’t take as long as you might think. I keep the recipe fairly simple but we get a ton of flavor into the meat by using a brine. Also the layered seasonings add a nice touch on the outside so you don’t need a sauce with these chops. Here’s what you’ll need:
  • 3-4 Thick cut pork loin chops
  • 64oz Apple Brine *recipe below
  • 2oz The BBQ Rub
  • 1oz Montreal Steak Seasoning
If you can’t find thick chops in the meat counter, ask you butcher to cut you some. You want them about 1” thick or about the width of two fingers. Save the thin chops for grilling or frying. rawporkchops Loin chops have a pretty neutral flavor do to low fat content, but it’s the perfect meat for absorbing seasonings either from injecting, marinating, or especially brining which I’m doing today. Normally a brine takes a long time to distribute throughout large cuts, but these chops soak it up in a couple of hours. Here’s the Apple Brine recipe that I use:
  • 64 oz Apple Juice
  • 1 cup Light Brown Sugar
  • ½ cup Kosher Salt
  • ½ cup The BBQ Rub
Heat 32 oz of Apple Juice in stock pot. Add sugar, salt, and dry rub and continue to heat until dissolved. Remove from heat and add remaining 32oz Apple Juice. Allow the brine to cool before using. You can make the brine ahead of time and hold it in the refrigerator until ready to use. I use a large 2.5 gallon ziplock bag for brining chops. Place each one in the bag and pour the brine over the top. I suggest placing the bag in a large bowl or container that will catch any excess just in case it leaks. Get as much air out of the bag as possible and move the chops around a little to make sure they’re completely covered. Place the container in the refrigerator for 2 hours. About 30 minutes before the chops come out of the brine go ahead and start the smoker. The cooking temperature needs to be right at 250 degrees with light smoke. I stick with cherry wood for loin chops but any mild fruit wood is great. If you’re using a charcoal or propane grill, set it up for indirect cooking. We want to slow the cooking down so the meat gradually comes up to temp. After two hours remove the chops from the brine and drain any excess liquid. Let them sit out for 10-15 minutes on the counter before seasoning. seasonedchops The brine adds flavor and moisture to the inside of the meat, so now we need to get some on the outside. I start with a base coat of The BBQ Rub. It doesn’t have to be heavy; just get a good covering on all sides. On top of that I sprinkle on a little Montreal Steak Seasoning. The contrast in texture creates a slight crust and the coarse grains of pepper add a little kick. I use Montreal on beef buts it’s also good on pork and even chicken. rawongrill Place the chops on the smoker and keep an eye on the internal temperature. Even though we’re cooking at 250 these chops don’t take long. grilledporkchops The target temperature for loin chops is 145 degrees, but you want to get them off at 140 to allow for 5 degrees of carry over. Taking these chops too far isn’t something I am looking to do – that is why I always use a Chef Alarm. I set the target temp and it will alarm when I get it there. It’s hard to overcook a piece of meat with one of these. They run $59 and are worth every penny. You can check one out here >> You can expect a 1 ½ hour cook time. As soon as I see 140, it’s time to get them off the pit. It’s also a good idea to check the other chops to make sure they’re at the same temperature. porkchopsdone Rest the chops for 5-10 minutes before serving to allow for the carry over. The final product is packed with taste and moisture. You won’t even miss the sauce on this one! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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11 responses to “Smoked Pork Chops Recipe”

  1. Mike says:

    Maybe I’m wrong, but those sure look like rib chops to me.

  2. Jerry says:

    Was reading your recipe on smoking whole chickens after the bringing process and spraying it with the cooking oil you talk about a kicked up salt. Do you put this together your self or is there a brand you like? If its something you put together can you pass on the season salt recipe? Like watching all your videos has helped out a lot. Thanks

  3. Jim says:

    Tried the smoked pork chops today and it was wonderful. Kinda new to smoking but your video helped a lot.
    Thank you and looking forward to using more of your recipes. Already looking at you smoked pot roast.

  4. John Bethel says:

    Smoked some last night and I loved them. Had a kick to them that some of the family did not like. How would I tone done the taste, less rub or no Montreal?

    Love your videos


  5. Brent says:

    One of my favorite Smoker recipes have done chops this way several times. Thank you for posting. Going to do some more this way again tomorrow.

  6. Paul says:

    These were juicy and very tender. Possibly some of the best chops I’ve ever cooked. However, to me the flavors were fighting each other and way too salty. I’m not sure if it’s the brine or the seasoning that’s shaken on? I’m going to try reducing the salt in the brine.

  7. Bob Richert says:

    Cooked these last night with boneless chops. Did the brine and BBQ rub with Montreal seasoning. We loved them, flavorful and moist! Cooked on a Camp Chef Woodwind with B&B Apple pellets, 250F with #5 smoke setting, finished on the Camp Chef Sidekick Grill Box with Grill Grates for a total of 4 1/2 minutes. Thanks for the recipe Malcom

  8. Rick Kling says:

    Chops were moist and had great exterior color but the meat was kind of bland because the chops were so thick they couldn’t absorb the brine.
    Would suggest injecting or serving sliced with a savory sauce.
    All in all a great recipe though!

  9. Kevin Moslander says:

    Going to try this recipe this weekend for a graduation party. I’m planning on anywhere from 10 to 12 chops. Does that mean I have to make 4 times as much brine as well??

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