This post is sponsored by Indiana Pork but all thoughts and opinions are my own.
Nothing beats a great smoke pork chop. Believe it or not, I have had the Big Green Egg for five years and have just grilled my pork chops for five years. I don’t know if I thought it wasn’t worth it to smoke the chops or if I was scared it was harder than the directions said it would be, but the wait is over. I have concurred smoked pork chops on the Big Green Egg. I bring you my soon to be famous Big Green Egg smoked pork chops.
Smoked pork chops don’t have to be something you have to just eat outside of home thanks to these simple directions and ingredients you too can smoke your own pork chops on your home smoker or big green egg.
Prepping your Smoker
To make raw pork chops by smoking them you need to do a little prep work. First, start soaking your wood chips. Second, start brining your pork chops. For smoked pork chops, I always use a bone-in pork chop. I think the bone gives more flavor to the pork chops. Additionally, thickness matters. I would make sure you do not buy thin chops. Smoked Pork Chops have a longer cooking time, so make sure the pork chops are at least 1 inch thick and even better at 1 and 1/4 inch thick.
A simple brine will work. Soak the pork chops in the brine while you get the Big Green Egg or smoker going. Also, be soaking your wood chips to get them ready for the smoker. When you have the coals good and hot, add the chips to start the smoking, you will also want to adjust the vents to get the temperature of the grill down to 250 degrees.
Arrange the woodchips over the coals. For those using a Big Green Egg, place the plate over the coals and chips and place the drip pan filled with water or extra brine on the plate. Recommend you have a big stack of aluminum pans on hand for drip pans. They come in super handy. This will allow for the pork chops to smoke without any direct heat or flair up possibilities and give moisture back to the smoke.
When you are ready to smoke your pork chops, drain the brine off the pork chops and then give them a quick rinse. Then season the pork chops with the worlds best pork seasoning salt.
Put the smoker or grill lid down and make sure the temperature remains no higher than 250 degrees. Keep a close ide on this as you don’t want to cook these at too high of a temperature or they will cook quickly and not have the smokey flavors.
About 30 minutes into the smoking, flip the pork chops and temp the pork chops. With smoking meats, it is crucial to have a digital thermometer to monitor the meat temps outside of the grill. We love the flame boss thermometer as it also links to our phones. The flame boss also comes with a fan to help regulate the pit temperature on the Big Green Egg.
When the internal temperature on the pork chops reaches 145 degrees, pull the pork chops off the grill. I put them in a pan and cover with aluminum foil to let them rest at least 10 minutes and without losing any of the moisture. Serve these pork chops just as they are or with barbecue sauce.
Smoked Pork Chops
Smoked pork chops don't have to be something you have to just eat outside of home thanks to these simple directions and ingredients you too can smoke your own pork chops on your home smoker or big green egg.
- 4 bone-in, 1¼ inch thick pork chops
- ¾ cup brown sugar
- ½ cup salt
- 2 teaspoons dry mustard
- 4 cloves garlic
- 1 cup apple cider vinegar
- 4 cups water
- 6 cups wood chips
- 1 tablespoon pork seasoning salt
- barbecue sauce
Begin by preparing the brine by combining the brown sugar, salt, mustard, and garlic clove which has been smashed with the backside of a knife. Heat the vinegar to a just start to boil. Pour over the dry ingredients and then add the water. Stir to dissolve the sugar and salt. Let come to room temperature.
Place the pork chops in a large bag or bowl and cover with the brine. Refrigerate for at least 30 minutes but can set overnight.
30 minutes before grill time, soak the woodchips and get the Big Green Egg coals going. When the smoker is hot, adjust the temperature to a steady 250°.
Drain the woodchips and then add to the grill, spreading them out. Place the diffusing plate in the grill over the coals and chips. Place a drip pan with water or brine in it on the diffuser. Place the grill grate on top.
Remove the pork chops from the brine. Rinse them off and pat them dry.
Season with the pork salt.
Place on the 250° smoker. After 30 minutes, flip the pork chops and place a digital thermometer in them. Smoke until the internal temperature is 145°.
Remove from grill and place on a plate and cover for 10 minutes to rest.
Serve with barbecue sauce.