Double Cut Smoked Pork Chops

double cut pork chops

🥗Healthier: pork loin chops

💰Cheaper: pork shoulder

Pork loin chops are leaner, while pork shoulder is more economical.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika maintains flavor while being lower in sodium.

wood chips for smoking

🥗Healthier: herb sprigs

💰Cheaper: aluminum foil packets with herbs

Herb sprigs can add flavor without the need for special equipment.

Take the double cut pork chops out of the package, noting they weigh about 1.68 pounds.

Trim off some of the heavier fat pockets from the pork chops, leaving a little for flavor.

Season the pork chops generously with Lumberjack seasoning, ensuring to cover them well due to their thickness.

Preheat the Yoder Y640 pellet smoker to 225°F (107°C).

Fill the smoker's hopper with jealous devil pellets.

Place the pork chops in the middle of the smoker on the grill grates.

Insert a meat probe into the thinnest chop to monitor the internal temperature.

Smoke the pork chops at 225°F for about one hour, then increase the temperature to 450°F to sear the chops.

After one hour, check the internal temperature; it should be around 109°F.

Once the pork chops reach 130°F, apply a thin layer of Peach buzz barbecue sauce over the top of the chops.

Flip the pork chops to apply sauce to the other side as well.

Continue cooking until the internal temperature reaches 145°F, which takes about 30 minutes more, totaling a cook time of 2 hours.

Remove the pork chops from the smoker and let them rest before carving.

Cooking Techniques

Equipment Needed

Spice Level: