Apple is our go-to when smoking pork chops. Since pork is a delicate meat, stick with a light smoke from cherry wood, apple wood, or even pecan. Our go-to digital thermometer is the Thermaworks Dot. Thermometer – Always use a meat thermometer.We use an inexpensive spray bottles from Amazon. Water Bottle – Use it to spritz the pork chops while cooking.Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill.Smoking Wood – Chunks, chips or pellets.Energy Source – Charcoal, pellets, propane, gas, etc.Reference our Pork Temperature Chart for more cooking tips! Supplies The old temperature was 165° F, which explains all those dry pork chops you grew up eating and why they have a bad rap. The new minimum safety temperature is 145° F, with a 3 minute rest time, which is considered medium-rare. The USDA updated their guidelines in 2011 for pork chops. Follow the manufacture’s instructions to get an even smoke. Pellet/Electric Smoker – To make pork chops on pellet grill, pre-heat your grill to 225° F.Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking. Open the vents as needed to maintain the temperate at 225° F. Charcoal – Pre-heat the coals and dump them in the center of the grill.Create smoke by using a smoker box filled with wood chips/chunks. If you find it going over 225° F, turn off a burner or two to get it as close as possible.
Smoking pork chops on pellet grill manual#
Smoked pork chops recipes work great on any electric smoker, gas grill, or manual smoker. It depends on the thickness of the chop and the grill in which you’re using.Īnytime it takes over 60 minutes, we do a quick spritz with apple juice (or water, apple cider vinegar) to help maintain moisture. It takes anywhere between 45 – 90 minutes to smoke a pork chop. If you prefer to brine your chops, you’ll find a great smoked pork chops brine in the recipe card below. If we have time, we do dry rub the pork chops an hour in advance to let the salt do its thing. The low and slow cooking method leaves the pork steak with a buttery soft inside. When smoking pork chops, we don’t use a pork chop brine. This smoked pork chop recipe takes minimal ingredients, which is always a bonus. More smoker recipes for your kitchen play book: Smoked Whole Chicken, Smoked London Broil, Coulotte Steak, Smoked Lamb Chops, Smoked Turkey, Smoked Beef Tenderloin and Smoked Prime Rib By reverse searing the pork chops you lock in the moisture and create a perfectly seasoned crust to compliment the juicy interior. We utilize the reverse searing method when cooking smoked pork chops on the grill. This smoked pork chops recipe is loaded with garlic, fresh herbs and lemon and is topped with an optional garlic butter sauce! When cooked low and slow, smoked pork steaks are tender, juicy and infused with a subtle smoky flavor.
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