THE BEST Smoked Pork Chops | How to Smoke Pork Chops | Rum and Cook

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner and often less expensive.

Start by preparing the pork chop, which is about 14 oz and 2.25 inches thick.

Put on a glove to handle the pork chop and season it with kosher salt, onion powder, and garlic powder on all sides.

Let the seasoned pork chop sit for about 15 minutes to absorb the flavors.

Prepare the smoker (referred to as 'kimono joe') and add hickory wood chips for smoking.

Heat the smoker to 275°F (135°C) for cooking the pork chop.

After about 10 minutes, check the smoke; it should have a blue tint, indicating it's ready for cooking.

Insert a mini probe thermometer into the pork chop to monitor the internal temperature, aiming for 120°F (49°C).

Place the pork chop in the smoker, away from direct heat, to allow it to absorb the hickory flavor.

Monitor the ambient temperature in the smoker, which should be around 275°F (135°C) at grate level.

Once the pork chop reaches 120°F (49°C), move it to a hotter area of the grill to sear it.

Open the bottom vent of the smoker to increase airflow and raise the temperature to around 350°F (177°C) for searing.

Sear the pork chop on both sides until a crust forms.

Cooking Techniques

Equipment Needed

Spice Level: