Smoked Pork Chops

4 from 6 votes

A foolproof and reliable method for making the juiciest, most tender Smoked Pork Chops you've ever tasted.

Prep Time10

Cook Time1

Brine Time2

Total Time3 10

Course: Dinner

Cuisine: American

Keyword: Smoked Pork Chops

Servings:

Calories: 332kcal

Author: Kelly Anthony

Pellet grill or offset smoker
Applewood, oak, pecan, or cherry wood chunks or pellets, depending on your smoker type

Bring a ½ cup brown sugar, ¼ cup Kosher salt, and 6 cups of water to a boil in a large pot over high heat. As soon as the water boils, remove from the heat and stir until the sugar and salt dissolve. Add peppercorns and set aside until completely cooled to room temperature.
Add the pork chops to the brine, cover the pot with plastic wrap, and refrigerate for 2-6 hours.
Preheat your smoker to 275° with your wood of choice.
Remove the pork chops from the brine, rinse, and pat dry. Transfer to a work surface and make the rub.
In a small bowl, combine a ¼ cup of brown sugar, 1 tablespoon Kosher salt, black pepper, paprika, onion powder, and garlic powder. Mix until well combined.
Evenly season the pork chops, rubbing all over the pork chops to adhere. Discard any remaining rub.
Place the pork chops in the smoker and close the lid. For ¾" pork chops, cook about 60 minutes; for 1 ½" chops, cook about 90 minutes. Flip and rotate the pork chops halfway through the cook time.
When your pork chops have reached an internal temperature of 145°F, remove them from the smoker and tent with aluminum foil for about 10 minutes. Serve and enjoy.