Smoked Pork Chops

You don't have to be an experienced smoker to make the tender, expertly seasoned smoked pork chops. Our recipe is suitable for both beginners and professionals. A mixture of seasonings and cooking overnight will allow you to get the best crust, so that the smoking process will go smoothly. Ask your butcher to cut the chops to the size required for this recipe-weight and thickness are very important here. Serve with red wine, baked vegetables, salad and cold beer.
Combine salt, dark brown sugar, cumin, onion powder, garlic powder, thyme and paprika in a small bowl. Sprinkle the pork chops evenly; place the pork in the pan and refrigerate uncovered for at least 8 hours or up to 24 hours.Remove the pork chops from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, reheat the charcoal in the smokehouse according to the manufacturer's instructions. Place the wood chips on the coals. Keep the internal temperature at 275 ° F for 15-20 minutes. Smoke the pork chops, keeping the temperature inside the smokehouse at 275 ° F, until the meat thermometer inserted in the thickest part shows 140 ° F, about 1 hour to 1 hour 20 minutes. Let stand for 5 minutes before serving.