Go Back
+ servings
Smoked pork chops
Print Recipe
5 from 3 votes

Brined and Smoked Pork Chops Recipe

Any loin or shoulder chop will work for this recipe. If you aren’t using a pellet grill, follow the manufacturer’s instructions for setting up and tending to your type of smoker. Go ahead and double the recipe for a larger crowd.
Prep Time8 hrs
Cook Time2 hrs
Course: Main Course
Cuisine: American
Keyword: Pork Chops, Smoked Pork
Servings: 1
Calories: 140kcal


  • Glass, non-BPA plastic, or stainless steel container
  • plastic wrap
  • Paper towels
  • Pellet grill smoker
  • Mesquite, hickory, or apple wood pellets
  • Digital meat thermometer
  • Cutting board
  • Aluminum foil


  • 4 bone-in pork loin rib chops, approximately 1-1/2 inches thick
  • 1 quart filtered water at room temperature
  • 1/2 cup coarse sea salt
  • 1/2 cup firmly packed brown sugar
  • 1 tbsp whole peppercorns
  • 2 garlic cloves smashed
  • 1 tsp whole allspice
  • 2 bay leaves
  • Mustard sauce


  • In a large container or bowl, combine the water salt, sugar, peppercorns, garlic, allspice, and bay leaves. Stir well to dissolve the salt and sugar. 
  • Add the pork chops into the brine and submerge completely. 
  • Cover the container with a lid or plastic wrap and refrigerate for 8 to 12 hours. 
  • Remove the pork chops from the brine and rinse under cold water to remove the brine. 
  • Pat the chops dry with paper towels. Take a rack from the smoker and place the chops on it. Set this aside to allow the meat to come to room temperature while you prepare your smoker. 
  • Prepare your smoker by filling the hopper with wood pellets.
  • Plug in and turn on the smoker to establish a flame. Set the temperature to 250˚F and preheat the smoker with the top closed until it comes to temperature. 
  • Place the rack with the pork chops inside the smoker. If a probe thermometer is attached, place it in the thickest part of one of the chops. 
  • Close the lid. Smoke the pork for 90 minutes and check the temperature. 
  • You are looking for an internal temperature of 145˚F. Continue smoking for approximately 30 minutes longer if the temperature is below that. (Prepare the sauce while the pork chops are smoking).
  • Remove the pork chops to a clean cutting board and tent loosely with foil. 
  • Allow them to rest for 10 minutes before serving to ensure they retain moisture. Don’t skip this step. 
  • Serve the pork chops with a creamy mustard sauce, warm applesauce, and your favorite smoked vegetables.


Serving: 3oz | Calories: 140kcal