Active time: 30 min. Total time: 10 hours, including 8 hours chilling
Yield: Serves 6 (serving size: 1 pork chop)
You don’t have to be an expert smoker to make tender, expertly seasoned smoked pork chops. Our recipe works for beginners and pros. The seasoning mixture and overnight sitting will make the best crust possible, which will make the smoking process go smoothly. Have your butcher cut your chops to the size needed for this recipe—weight and thickness are super important here. Serve with red wine, roasted veggies, salad, and cold beer.
- 2 tablespoons kosher salt
- 1 tablespoon dark brown sugar
- 1 1/2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried paprika
- 6(12-oz., 1 1/2-in.-thick) bone-in center cut pork chops (about 4 1/2 lb.)
- 4 cups hickory wood chips
How to Make It
Stir together salt, dark brown sugar, cumin, onion powder, garlic powder, thyme, and paprika in small bowl. Sprinkle evenly all over pork chops; place pork in a pan, and chill, uncovered, at least 8 hours or up to 24 hours.
Remove pork chops from refrigerator, and let stand at room temperature 30 minutes. Meanwhile, prepare charcoal fire in smoker according to manufacturer’s instructions. Place wood chips on coals. Maintain internal temperature at 275°F for 15 to 20 minutes. Smoke pork chops, maintaining temperature inside smoker at 275°F, until a meat thermometer inserted into thickest portion registers 140°F, about 1 hour to 1 hour, 20 minutes. Let rest 5 minutes before serving.
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