What internal temperature should smoked pork chops be?

USDA recommends 145°F internal temperature, measured with an instant-read meat thermometer , then rested for a few minutes. Pulling them off just before your target temperature is recommended, as they will continue to cook for a few minutes while resting.

Should I use bone-in or boneless pork chops for smoking?

Bone-in chops add flavor and stay juicier. Boneless chops cook faster but dry out easily. Both work, but bone-in is preferred for reverse sear.

What kind of wood is best for smoked pork chops?

Apple wood , cherry wood , maple wood , hickory wood , or pecan wood are great options. They’re milder and pair well with pork’s natural sweetness. Hickory will give the pork a familiar bacon flavor!

Do I need to brine pork chops before smoking?

Yes, it makes a big difference. A dry brine is recommended for at least 1-2 hours. Builds flavor and helps with crust—better than a wet brine for smoking.

How long does it take to smoke bone-in pork chops?

Typically 40–50 minutes at 250°F for thick-cut pork chops , depending on the thickness of your chops and the charcoal grill. Make sure you check the internal temperature periodically and use your instincts.

Smoked Bone-In Pork Chops - Chiles and Smoke

Ingredients

Scale

4 bone-in pork chops, at least 1” thick
4 tablespoons Canyon Crust, or preferred seasoning

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Instructions

Prepare the pork chops by generously seasoning all sides. If possible, allow them to rest at least 1 hour in the fridge, uncovered, on a baking sheet with a wire rack. They can be dry-brined in this way up to overnight, which promotes more smoke flavor and a crispier crust. Take the pork out of the fridge 30 minutes before adding it to the warm grill.
Set up the charcoal grill for 2-zone cooking by pushing the hot coals to one side—that way, you’ve got both direct and indirect heat to work with. Aim for about 250-275°F. Add wood chunks or wood chips for additional flavor.
Place the pork chops on the cooler side of the grill away from the coals. If using wood chunks, make sure most of the white smoke is gone before adding the meat. Allow the pork to smoke for about 45 minutes, or until the internal temperature is around 120-125°F.
Remove the lid of the grill and let the coals warm up for searing. Move the chops to the fire, searing for 60 seconds on each side before flipping and repeating the process. Continue to do so until they are about 5 degrees from your target temperature (I recommend about 135-140°F).
Rest the smoked pork chops for a few minutes before slicing against the grain. Make sure to save that bone; gnawing on it is the best part!

Notes

Leftover smoked pork chops keep well and are easy to repurpose. Let the chops cool completely, then store them in an airtight container in the fridge for up to 3 to 4 days. To reheat, warm them gently in a 300°F oven wrapped in foil. You can also slice them and reheat quickly in a hot skillet for crispy edges.

Author: Brad Prose
Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Pork
Method: Grilling
Cuisine: Dinner

Nutrition

Serving Size: 12 ounce
Calories: 452
Sugar: 0 g
Sodium: 1394.2 mg
Fat: 13.8 g
Carbohydrates: 0 g
Protein: 76.5 g
Cholesterol: 214.2 mg