Step 1: Prepare the Brine (Day Before or 8 Hours Ahead) Combine 2 quarts of water, 1/4 cup kosher salt, and 1/4 cup brown sugar in a large container or food-safe bag. Add 3 bay leaves, 1 teaspoon black peppercorns, 3 crushed garlic cloves, and 2 sprigs fresh thyme. Stir until salt and sugar dissolve completely. Submerge 8 bone-in pork chops (1.5-2 inches thick) in the brine, ensuring they are fully covered. Refrigerate for 4-8 hours. Do not brine longer than 8 hours.
Step 2: Prepare Your Smoker (30 Minutes Before Smoking) Heat your smoker to 225°F to 250°F. Fill the water pan with hot water to maintain moisture during smoking. If using a pellet grill, load your preferred wood pellets (hickory, apple, or cherry) into the hopper and set to your desired temperature. Allow the smoker to stabilize at temperature before adding meat.
Step 3: Prepare the Pork Chops Remove pork chops from brine and pat completely dry with paper towels. This is essential for developing a good smoke ring and bark. Discard the brine solution.
Step 4: Apply the Dry Rub In a small bowl, combine 3 tablespoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon dried thyme. Generously coat all sides of each pork chop with the dry rub, pressing gently so it adheres to the meat. Ensure a visible layer of rub covers the entire surface.
Step 5: Place Pork Chops on Smoker Carefully place seasoned pork chops directly on the smoker grates, bone-side down, leaving space between each chop for smoke circulation. Close the smoker door and maintain a steady temperature throughout cookin
Step 6: Monitor Temperature and Smoke Smoking time typically ranges from 45 minutes to 1 hour 15 minutes, depending on pork chop thickness and smoker temperature. At 225°F, expect approximately 1 hour 15 minutes; at 250°F, approximately 45 minutes to 1 hour. Do not open the smoker frequently, as this releases heat and smoke.
Step 7: Check Internal Temperature Starting at the 40-minute mark (for 250°F) or 1-hour mark (for 225°F), insert an instant-read meat thermometer into the thickest part of a pork chop without touching the bone. The safe internal temperature for pork is 145°F according to USDA guidelines.
Step 8: Optional Glazing (Final 15 Minutes) If desired, brush a glaze (apple juice, Worcestershire sauce, butter, and brown sugar combination) onto the pork chops during the final 15 minutes of smoking. This step is optional; many prefer to skip it and let the smoke flavor shine.
Step 9: Remove from Smoker Once pork chops reach 145°F internal temperature, carefully remove them from the smoker using tongs or a heat-resistant glove. Transfer to a cutting board or serving plate.
Step 10: Rest the Pork Chops Allow smoked pork chops to rest for 5-10 minutes before serving. You can loosely tent them with foil to keep them warm. This resting period allows juices to redistribute throughout the meat, ensuring maximum tenderness and moisture.
Step 11: Serve Serve smoked pork chops immediately while warm. Garnish with fresh thyme sprigs or lemon wedges if desired. Pair with your favorite sides such as grilled vegetables, coleslaw, cornbread, or baked beans.
Storage Instructions: Refrigerate leftover smoked pork chops in an airtight container for up to 4 days. Reheat gently in a 325°F oven for 10-15 minutes until warmed through. Smoked pork chops can also be frozen for up to 3 months.
