Smoked pork chops don’t have to be complicated. The whole game is keeping a lean cut from drying out and becoming chewy while achieving maximum smoke. My fix is a simple brine, then an easy low-temp smoke, and (if you want it) a quick sear at the end for better color.
I used wild boar chops in the photo above. But this works the same with thick pork chops from the grocery store or local farmer. Just do yourself a favor and buy them thick.
Key Tips for Juicy Smoked Pork Chops
1) Thickness wins
If you want “juicy center” and not “pork-flavored jerky,” thickness matters more than any rub or sauce.
- Best thickness: 1 1/4 to 1 3/4 inches
- Double cut is ideal (bone-in pork chops with some heft)
Thin boneless pork chops can work, but they’re easy to overcook on a smoker. If that’s what you’ve got, cut the brine time down and watch your thermometer like a hawk.
2) Brine for seasoning and Moisture
A brine does two things: it seasons the chop past the surface, and it gives you a little cushion against overcooking.
Brine time (quick guide):
- 1 to 1 1/4-inch chops: 3 to 4 hours
- 1 1/2 to 2-inch chops: 4 to 6 hours
- Don’t brine overnight. Pork loin can get a little “hammy” if you push it too long.
3) Smoke to Target temperature
Most smoked pork chop recipes fail because people follow the clock instead of the thermometer.
- Smoker temp: 200°F is the sweet spot (for pellet grills and traditional smokers)
- Target internal temp: pull at 145°F, then rest 5 to 10 minutes
- Want it a little more done? Pull at 150°F. This is what I recommend for wild boar.
4) Optional reverse sear for better color
You don’t need a sear, but it adds a better crust and more flavor.
- Smoke to an internal temperature of around 140°F. Chill uncovered in the refrigerator for one hour, then sear hot and fast to finish at 145–150°F.
- Important Note: If you’re nervous about overcooking the chops. Sear them first and then smoke. It’s an easier way to target the internal temperature you’re after.
5) Wood choice
Pork loves fruit wood.
- Apple wood is the classic.
- Cherry wood gives great color.
- Pecan is solid if you want a richer smoke flavor.
Step-by-Step: How to Smoke Pork Chops
Step 1: Make and chill the brine
- In a large pot, bring 1 quart of the water to a simmer. Add the kosher salt, maple syrup, brown sugar, bay leaf, and crushed garlic. Stir until dissolved.
- Remove from the heat and add the remaining cold water. Refrigerate until fully chilled.
Step 2: Brine the chops
- Add the pork chops and brine 4 to 6 hours (see thickness guide above).
Step 3: Rinse and dry
- Remove chops from the brine and rinse under cold water. Pat dry really well. Wet chops don’t take smoke as nicely.
Step 4: Smoke
- Heat your smoker to 200°F.
- Place chops over indirect heat and smoke until: 145°F for juicy, perfect pork. 150°F if you prefer it slightly more done or cooking wild boar.
Step 5 (Optional): Reverse sear
If you want color and crust:
- Pull chops at 135–140°F.
- Sear over high heat (cast iron or grill) 1 to 2 minutes per side. If they have a fat cap on the sides, you can sear that a little as well.
- Finish at 145–150°F, rest 5–10 minutes.
Step 6: Rest
- Resting is non-negotiable if you want a juicy pork chop. Give them 5 to 10 minutes before slicing.
FAQ’S
Most thick smoked pork chops take around 2 hours at 200°F, depending on thickness. Use an instant-read meat thermometer and cook to 145–150°F internal temperature.
Use thick pork chops, brine them and don’t overcook.
More Pork Recipes
Below are some of my favorite pork dishes. If you like wild game, check out my collection of wild boar recipes.
If you make this smoked pork chop recipe, drop a comment. And if you have any questions about cooking pork chops, give me a shout on Instagram at @larry__white.
Smoked Pork Chops
Ingredients
For the Pork
- 4 pork chops (thick cut)
For the Brine
- 1 gallon water
- 1 cup kosher salt
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 1 bay leaf
- 4 cloves of garlic, crushed
Instructions
- Make the brine: In a large pot bring 1 quart of the water to a simmer. Add the remaining brine ingredients (except the reserved cold water) and stir until the salt and sugar dissolve. Remove from heat and add the remaining 3 quarts of cold water. Chill completely.
- Place the pork chips in the chilled brine. Brine the chops 4 to 6 hours in the refrigerator.
- Heat smoker to 200°F.
- Remove chops from brine, rinse, and dry thoroughly. If you have time, place them in the refrigerator uncovered for 2 to 8 hours before smoking. This will help the smoke adhere to the chops.
- Smoke until internal temperature reaches 145°F (juicy) or 150°F (more done). If you want to reverse-sear, see the recipe card notes.
- Rest 5–10 minutes before serving.
