Who doesn’t enjoy a pork chop, fresh off the grill?
My wife and I recently amped up the flavor of our pork chops by smoking them!
Adding in those yummy smokey flavors and you’ve got a winner for your next cookout!
We’d rather spend time with our family than hunched over a smoker all day!!
Our Pit Boss grill makes it super easy to smoke, smoked pork chops included.
It’s easy to end up with dry pork chops!
So follow my steps below for the most tender, juicy pork chops that have ever tasted
Wood Pellet Recommendations for Pork Chops
A stronger, bacon-type flavor such as hickory works well with pork.
Although Mesquite may be a little too overpowering and best suited to a red meat cut.
I think the type of wood is as important a choice as the rubs and seasonings used.
Our favorite wood for pork is applewood or cherrywood.
Both flavors pair, well with the mild and delicate flavor of pork
At the end of the day, don’t be afraid to experiment and try wood pellet combinations. You may just discover your own secret recipe.
Bone-In or Out?
The debate between bone-in or boneless pork chops is an age-old one.
Some say removing the bone tends to dry out the meat and tends to overcook. Some say the bone in increases the juicy flavor of the flesh.
If the chops have been cooked correctly to the right internal temperature, the bone in or out should be irrelevant.
Chops can overcook, whether the bone is left in or not.
That being said, the bone-in pork chops tend to be thicker. They may require a little longer cooking time, but will naturally retain more moisture and produce delicious pork chops. Bone in pork chops are a perfect alternative to ham.
How Does a Pellet Grill Work?
To master the art of any piece of equipment, a basic understanding of how it functions is helpful.
Hardwood pellets are added to the side hopper and automatically fed via an auger into the firepot.
From here they are ignited and burned to produce the heat and smoke needed for the cooking and smoking process.
An induction fan keeps all that heat and smoke circulating evenly, so there’s no need to adjust airflows or fuel levels.
The pellet grill controls all the variables to temperature, so all you need to do is simply set the temperature dial and leave it be!
What Temperature to Smoke Pork Chops At?
You should smoke pork chops at 250°F.
If you prefer to cook faster, you can go as high as 350°F. Just be sure to monitor the internal temperature as you cook.
How Long To Smoke Pork Chops For At 250°F?
You want to smoke your pork chops for 45 minutes- 60 minutes or until the internal temperature reaches 145°F.
You should always usr a meat probe when cooking pork.
Pork Chops in the Pit Boss
Smoking pork chops is an incredibly quick and easy way to cook.
Just cover in your favorite seasonings set the grill temperature, and let the pellet grill do all the work.
Don’t have a pellet grill? You can also try my EPIC recipe where I sear my pork on a salt block.
What You Need for Smoked Pork Chops
- Pork Chops or Pork Butt Roast
- Apple Cider Vinegar
- Salt and Black Pepper
- Brown Sugar
- Desired Spice Mixture
7 Easy Steps for Declious Pork Chops
Step 1: Create The Rub & Season The Chops
In a large bowl, mix the marinade ingredients of vinegar, salt, pepper, sugar, and spice mixture until all have dissolved. Generously brush sauce on to coat the pork on all sides.
Seasoning the pork is best done overnight, or at least a few hours before grilling to give the flavors time to tenderize the chops as well as infuse into the meat.
Step 2: Preheat The Grill
Pre-heat the grill. Ideally, the temperature should be set to around 250°F for slow, 350°F for a faster cook. Load the side hopper with the chosen wood chips.
Step 3: Bring the Pork Chops to Room Temp
Remove the chops from the refrigerator and recoat with dry seasoning if needed. Let stand for about 30 minutes to come to room temperature and the seasoning rub to soak in.
Step 4: Place Your Pork Chops in The Grill
Place in the smoker. Pork chops come from the loin and are less fatty than other pork cuts.
Therefore, they can stand to be cooked at a higher faster rate, rather than the low and slow method for fattier cuts.
Step 5: Check The Temperature
Insert a temperature probe into the thickest part of the flesh, avoiding the bone. Touching the bone will give a different reading to the meat.
Step 6: The Temperature to Smoke Pork Chops To
When the internal temperature reaches 140-150°F the pork chops are done.
This is usually around 1 and a half hours, but it’s best to start checking after the 45-minute mark.
Monitoring the temperature with a meat probe, rather than the cooking time will be the best indicator of when the pork is cooked.
Step 7: Remove From the Grill and Rest
Remove from the grill and allow to rest for 10-15 minutes under a tent of aluminum foil.
Serve and enjoy!
What to Serve With Your Pork Chops
Serve your pork chops with;
Fresh crunchy coleslaw.
And of course, apples are always the classic pork chop accompaniment. So always have some apple sauce on the table.
Want to Try More Pork Chop Recipes
Try my family favorite of cedar plank pork chops, the cedar gives your chop a delicious smoky flavor without having to light the smoker.
Got Leftovers? See How to Reheat Your Pork Chops
Pork can dry out easily. So if your reheating pork chops make sure you follow my detailed guide here.
Got A Pellet Grill? Here Are Some Recipes To Try
Looking for more pellet grill recipes that are tasty yet simple? See some of my favorites below
Smoked Pork Chops on a Pellet Grill
Equipment
- pellet grill
Ingredients
- 4 Pork Chops
- Apple Cider Vinegar
- Salt and Black Pepper
- Brown Sugar
- Desired Spice Mixture
Instructions
- In a large bowl, mix the marinade ingredients of vinegar, salt, pepper, sugar, and spice mixture until all have dissolved. Generously brush sauce on to coat the pork on all sides.
- Seasoning the pork is best done done overnight, or at least a few hours before grilling to give the flavors time to infuse into the meat.
- Pre-heat the Pit Boss Grill. Ideally, the temperature should be set to around 250°F for slow, 350°F for a faster cook. Load the side hopper with the chosen wood chips.
- Remove the chops from the refrigerator and recoat with dry seasoning if needed. Let stand for about 30 minutes to come to room temperature and the seasoning rub to soak in.
- Place in the smoker. Pork chops come from the loin and are less fatty than other pork cuts. Therefore, they can stand to be cooked at a higher faster rate, rather than the low and slow method for fattier cuts.
- Insert a temperature probe into the thickest part of the flesh, avoiding the bone. Touching the bone will give a different reading to the meat.
- When the internal temperature reaches 140-150°F it’s time to remove. This is usually around 1 and a half hours, but it’s best to start checking after the 45-minute mark.
- Monitoring the temperature with a meat probe, rather than the cooking time will be the best indicator of when the pork is cooked.
- Remove from the grill and allow to rest for 10-15 minutes under a tent of aluminum foil.
- Serve and enjoy!
How do you season your pork chops?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
Hungry For More?
