4 bone-in pork chops (1.5 inches thick, about 10-12 oz each)
1/4 cup kosher salt
1/4 cup brown sugar
1 tbsp pink curing salt (optional, for color)
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp paprika
2 tsp cayenne pepper
2 tbsp butter
Fresh thyme sprigs
Steps
Brine the pork chops: Dissolve kosher salt and brown sugar in 2 quarts cold water. Submerge chops for 4-6 hours in the refrigerator. Remove and pat dry completely.
Prepare your smoker: Set temperature to 225°F using oak or apple wood. Aim for thin blue smoke.
Apply the rub: Mix black pepper, garlic powder, paprika, and cayenne. Coat all sides of the dried pork chops generously.
Smoke the chops: Place directly on the grate bone-side down. Smoke for 60-75 minutes until the internal temperature reaches 145°F at the thickest part (not touching bone).
Add butter and rest: In the last 5 minutes, place a pat of butter and fresh thyme on top of each chop. Remove when target temp is reached.
Rest for 5 minutes tented loosely with foil. The carryover heat will bring them to a safe 150°F.
Serve immediately while still warm with any pan drippings spooned over top.
Keep Them Juicy: Don't Skip the Brine
Brining is non-negotiable for pork chops—it breaks down muscle fibers and locks in moisture. Even 4 hours makes a massive difference in tenderness and juiciness. Lean pork dries out fast on the smoker, so this step separates a dry chop from a show-stopper.
FAQ
What's the safe internal temperature for smoked pork chops?
Pull pork chops at 145°F internal temperature, which is the USDA safe minimum and leaves them slightly pink and juicy. After a 5-minute rest, carryover heat brings them to 150°F. Don't overcook to 160°F or they'll taste like rubber.