Smoked Pork Chops Recipe

1h 15m

Brined, smoked and seared, these pork chops are extra juicy with a deep smoky flavour. We suggest using our Longhorn Combo Charcoal/Gas Smoker & Grill for this recipe.


Pork Chops

6 bone-in pork chops handful apple wood chunks


2½ cups hot water
8 cups apple juice
1½ cup bourbon whiskey
1 medium onion, quartered
½ cup sea salt
¼ cup brown sugar
1 tablespoon black peppercorn
1 tablespoon red pepper flakes
¼ teaspoon ground cinnamon


2 tablespoons brown sugar
1 tablespoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper


  1. In a large cooking pot, bring water almost to a boil. Add sea salt and brown sugar. Whisk to dissolve. Whisk in all remaining brine ingredients and let cool for 30 minutes.
  2. Immerse pork chops in the brine and store in the refrigerator for 12 to 16 hours.
  3. Preheat your smoker to 135°C.
  4. Remove pork chops from the brine, rinse under cold water and pat dry with paper towels.
  5. Combine all remaining dry ingredients in a bowl and mix with your fingers to break up any lumps. Season pork chops on both sides with the rub.
  6. Place pork chops in your smoker with 2 to 3 wood chunks on top of the hot coals. Cook until the deepest section of the chop reaches an internal temperature of 40°C, or about 1 hour.
    HOT TIPUse an instant read thermometer to determine the internal temperature of the pork.
  7. Once the pork chops are close to their targeted temperature, preheat your grill for direct grilling at 260°C.
  8. Transfer the pork chops to the grill and cook until the internal temperature reaches 70°C, about 1 to 2 minutes per side.
  9. Remove the pork chops from the grill and let rest at room temperature for 10 minutes before serving.

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