Instead, keep a light, slow trickle of smoke. While you do this, increase the temperature settings of the smoker to 450☏. Remove the meat and cover with aluminum foil. This could take 30 45 minutes for averagely sized pork chops. Cook until the internal temperature gets to 110☏. That looks good in photos, but it will usually add so much smoky flavor to your dish that it will be overbearing. Put the chops on the smoker grate and close the smoker. You don’t need the huge billowing white smoke to impart the flavors. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Those impart a powerful flavor and I wanted to make sure that the pork and rub flavors were the star of the show.Īlso, smoke with the idea that a little goes a long way. I recommend steering away from the more intense wood varieties like mesquite and hickory. These reheated extremely well in the microwave and were still extremely tender. I think the flavors got even better the next day after having 24 hours in the fridge. Wrap any leftovers in saran and refrigerate. More importantly, it gives the smoke a chance to continue to permeate the meat. When you take the pork chops off the grill, let them rest for at least 10 minutes. I know that the USDA recently reduced the minimum recommended temperature to 145 degrees, but I just can’t seem to get used to that! I’ll stick with the old school temperature guidelines. I am not a fan of cooking pork to medium rare. It took about one hour for mine to come to temperature. Step Four: Add the pork chops to the grill and let them smoke at a low temperature until the internal temperature reaches 160 degrees. I used a Memphis Rub by Burnt Sacrifice and it worked just perfectly! Step Three: Bring your pork chops to room temperature and then rub them with your favorite BBQ rub. 📌 Note: If you have a gas grill, use a smoking box to create the smoke. Step Two: Right before you are ready to add the pork chops, add a few blocks of cherry wood to the coals. For a gas grill, turn off the center burners. 📌 Note: For a Big Green Egg or other Kamado grill, use a plate setter to create the indirect heat. We’ll be using indirect heat for this recipe as we want a low-and-slow smoke. Step One: Preheat the grill to 250 degrees. Kentucky Legend Center Cut Smoked pork chops are premium cuts of USDA choice meat. 🍽️ Instructions These Require Almost No Preparation, but the Taste is Out of This World! Insert the digital probe into the thickest part of one of the pork chops. We really want the taste of the pork to shine through. When the smoker has preheated, set the temperature to 225F. It was fantastic! Use your favorite if you don’t have this one on hand.Ĭherry Wood – Cherry is a mild fruit wood that leaves a great smoky taste, but doesn’t overpower the meat. While that looks pretty, I think that is the best flavor, so I seldom cut it off.īBQ Rub – I used Burnt Sacrifice’s Memphis Rub. That means that they will trim the meat and the fat off of the bone.
Depending on how hot your smoker is it will take around 45 minutes to get your pork chops up to 120. Typically, you’ll see high end restaurants “french” this cut. How long does it take to smoke pork chops. You’ll see the long “handle” of the pork in the photo below. Even better, the butcher had just marked them down, so it was a no-brainer to grab them! The Tomahawk cut means that the butcher did not cut off the rib. Pork Chops – These aren’t just any old pork chops! I was thrilled to find a Tomahawk Cut. Stir the smoked pork chop glaze then spoon over the pork chops, garnish with fresh thyme.4 Smoked Tomahawk Pork Chops 🐖 Ingredients Your Favorite BBQ Dry Rub and the Tomahawk Cut Pork Chops is All You Need!.Remove the pork chops from the smoker as well as the drip pan.Continue to smoke the pork until your wireless thermometer reads a 145 degrees F internal temp.After 30 minutes of smoking, flip the pork chops and top each with a teaspoon of butter.Once the smoker is at a stable heat, add a drip pan with 1 cup of apple cider to the bottom level of your smoker and place your pork chops on the grates directly above the drip pan.Rinse off the brine, then season the pork chops with your pork rub.Cook 5 minutes per side turning only once. Place the pork chops 5 to 7 inches from the heat source. Grilled Chops Oil the grill grate and heat the grill to medium. Add the pork chops and warm 4 to 5 minutes per side or until lightly golden. Brine your pork chops overnight in the refrigerator. Pan-Fried Chops Heat butter or oil in a large skillet over medium heat.2 tbsp of your favorite pork rub (try our homemade pork rub from our smoked spare ribs recipe.).
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