Electric smokers are a great way to smoke meat, and they provide the most control over your smoking process. If you want to learn how to cook pork chops in an electric smoker like a champion, then read on.
I’m going to show you how I smoked four pork chops (about 1/2 inch thick) for about 3-4 hours at 225 degrees F using my Cookshack smoker.
When it comes time to check the doneness of your pork ribs or other smoked meats, use a thermometer and remove them from the heat when they’ve reached 160 degrees F inside (the USDA recommends 165 degrees).
Smoked meats will continue cooking even after you pull them off of the heat source; you take them all the way to about 185 degrees F internally.
I served my pork chops with a little barbecue sauce to which I added Apple Juice concentrate in place of water in the recipe.
If you are smoking in an electric smoker, be sure to check out my page on thermometers for smokers.
That will give you all the information you need to accurately monitor the temperature inside your electric smoker while cooking.
Smoked Pork Chops Ingredients:
4 1/2 inch thick Pork Loin Chops (about 1/2 pound each)
Lawry’s Seasoned Salt
Apple juice or apple cider
BBQ Sauce For Brining: 1 cup Morton kosher salt
3 tablespoons brown sugar
2 quarts cold water
In a large bowl, dissolve salt and sugar in 1 quart of cold water. Add 2 quarts of cold water to the bowl after brining, then add pork chops and refrigerate for 8 hours or overnight.
Take the pork chops out of your fridge an hour before you want to cook them so they can come to room temperature. Pat dry with paper towels when taking them out of the brine solution.
Pour a large amount of rub all over each one evenly (I use about 1 tablespoon per side). The rub gives the meat great color while cooking and enhances the flavor tremendously.
Place four sheets of newspaper below your oven grate on your electric smoker’s bottom rack if you have that option available because it will help catch any dripping while smoking burger. Otherwise, place a foil pan under where you’re going to be putting your meat for easy cleanup.
Turn your electric smoker on and set it to 225 degrees F, then close the door.
If you don’t have an electric smoker that gives you the option of setting the temperature, just put your pork chops in before turning it on and let them smoke cook.
If your pork chops are thinner than 1/2 inch thick then reduce the smoking time down to about 2 hours at 225 degrees F.
You’ll know when they’re done because they will flake easily with a fork when pulled apart while still hot after removing from the heat source.
I like to serve mine up with some barbecue sauce mixed with apple juice concentrate (I use about 50% concentrate, 50% sauce).
Benefits of smoking meat in an electric smoker
- The electric smoker is a reasonably priced, safe, and easy-to-use appliance that provides the same consistent temperature required to smoke meat for hours without your direct involvement.
- It ensures food is cooked evenly throughout while locking in moisture and flavor.
- The great thing about smoking pork chops in an electric smoker is how simple it makes the process of getting flavorful smoked meats on the table every time.
- The automatic temperature control means you can easily set up your unit (for instance on your back porch) before leaving the house to go run errands all day.
- A few tips for cooking smoked pork ribs. Smoked pork ribs are my favorite cut of meat to smoke in my electric smoker because they cook quickly and come out delicious every time with little effort on my part.
Hope you enjoyed the article and we sincerely hope we’ve helped in your search for ways to cook pork chops.