Smoked Double Cut Pork Chop Recipe

Prepare brine

In a large saucepan or container, combine 2 cups of the water with the kosher salt and granulated sugar. Warm over medium heat, stirring until salt and sugar dissolve (about 3–4 minutes). Remove from heat and add the remaining 6 cups cold water to cool the brine to room temperature. Add black peppercorns, bay leaves, and crushed garlic cloves to the cooled brine.

Brine the chops

Place the double-cut pork chops in a container or resealable bag and pour the cooled brine over them, ensuring they are fully submerged. Refrigerate and brine for 2 to 4 hours (no longer than 6 hours for thick chops) to improve juiciness and seasoning. Remove chops from brine, rinse briefly under cold water, and pat very dry with paper towels. Let rest on a wire rack for 20–30 minutes to dry the surface; this helps form a better smoke bark.

Mix the rub

In a small bowl, combine brown sugar, smoked paprika, sweet paprika, coarse black pepper, garlic powder, onion powder, dry mustard, cayenne, and kosher salt. Stir until evenly mixed.

Season the chops

Lightly brush each pork chop with olive oil to help the rub adhere. Generously coat both surfaces and the exposed bone with the dry rub, pressing it gently into the meat. Let the rubbed chops sit at room temperature for 20–30 minutes while you prepare the smoker (or up to 1 hour if not in a hot kitchen).

Prepare smoker

Preheat your smoker to a stable 225°F (107°C). Use hardwoods that pair well with pork: apple, cherry, or hickory. If using a charcoal grill for indirect smoking, set up for indirect heat and maintain 225°F. Place a water pan in the smoker if possible to help maintain humidity.

Smoke the chops

Place the seasoned pork chops on the smoker grates bone-side down with space between them. Insert an instant-read or probe thermometer into the thickest part of one chop (not touching bone). Smoke until the internal temperature reaches 125–130°F (52–54°C), about 45–75 minutes depending on thickness and smoker consistency. The goal is to develop smoke flavor and a good bark while slowly bringing the meat temperature up.

Sear (optional) and finish to temperature

For a caramelized crust, preheat a heavy skillet (cast iron) over high heat or prepare a hot 400–450°F direct-heat zone on a grill. Brush chops lightly with oil. Sear each side 45–60 seconds just until a deep crust forms, then immediately return to indirect heat or a cooler area of the smoker to finish. Continue cooking until internal temperature reaches 140–145°F (60–63°C) for medium doneness (safe and juicy). Pull chops at 140–145°F because carryover will raise them a few degrees.

Rest and baste

Transfer the smoked chops to a cutting board or plate. Add the unsalted butter and thyme sprigs on top; tent loosely with foil and let rest for 8–10 minutes. During resting the butter will melt and baste the chops.

Final touches

After resting, remove thyme sprigs. If desired, spoon any melted butter from the resting plate over the chops. Season lightly with freshly ground black pepper to taste and sprinkle with chopped parsley for color. Serve with lemon wedges on the side for a bright finish if you like.

Serving suggestion

Slice against the grain if serving on the bone or serve whole with sides such as smoked mashed potatoes, grilled vegetables, or a crisp slaw.