How to Smoke Pork Chops on a Pellet Smoker | Pit Boss Grills

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🔥🐷 You don’t want to miss out on these easy and delicious Pork Chops seasoned with Pit Boss Memphis BBQ Rub and smoked to perfection on the Pit Boss Austin XL Onyx Edition!

So get your smoker fired up, and follow along as we walk you through exactly how to make Smoked Pork Chops on your pellet grill at home 🏡⬇

💨Ingredients:
Bone-in Pork Chops
4 Cups of Water
2 Tbs Kosher Salt
2 Tbs Sugar
Pit Boss Memphis BBQ Rub

🔥 Pellet Smoker Setup: Setting up your grill for this pork chop cook is super easy! First, you’ll want to make sure your hopper is filled up with a high-quality pellet blend.

For this cook specifically, we recommend filling your hopper with Pit Boss Competition Blend Pellets! Our competition blend is extremely versatile and will perfectly complement your favorite proteins: pork, beef, poultry, and more!

Secondly, you’ll want to make sure your middle and upper grates are removed before you preheat your smoker! This will make it easier to sear your pork chops over the open sear plate when the time comes.

👨‍🍳 Cooking Process: For this cook, Mazie prepped her pork chops by brining them in a solution of water, salt, and sugar for about 4 hours!

Once the pork chops have brined, remove them from the brining solution and place them on a wire rack to dry off before seasoning with your favorite Pit Boss Rub! For this cook, Mazie seasoned her pork chops with Pit Boss Memphis BBQ Rub, but you can use whatever you’d like!

Finally, smoke your pork chops for about 45 minutes, then sear them on both sides before removing them from the grill. You’ll also want to make sure you rest your pork chops for a few minutes before slicing for a juicier final result.

🔥 Smoking Time & Temperature: Smoke your pork chops at 250°F for 45 minutes, or until you hit an internal temperature of 140°F. Then, crank up the temperature to 500°F and sear the pork chops over the open flame until you reach an internal temperature of 145°F.

😋 Taste Test: The moment of truth…the taste test! Get ready to bite into hot and juicy pork chops perfect for your next weeknight meal or family get-together!

The Pit Boss Memphis BBQ Rub and the wood-fired flavor from the Competition Blend Pellets take this recipe over the top! You have to try it!

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🔥🐷 Thanks for tuning in to this week’s episode of Backyard Bosses! Mazie’s pork chops are easy and delicious, making them a great option for any BBQ occasion!

Try adding your favorite spices to the brine solution, or mix up the BBQ Rub you use to truly make this recipe your own!

➡ Follow @bbqbymazie for more: https://www.youtube.com/@bbqbymazie

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And action woke up quick at about noon we’re smoking por CH all right what’s up Pit Boss Nation it’s Maisy with barbecue by Maisy this is another episode of Pit Boss backyard bosses and today we’re smoking pork Chops I am going to show you a super simple pork chop recipe that is going to wow the pants off your family and guests and I’m not kidding you this is super easy we’re going to start by doing a wet brine we’re going to smoke them on our Pit Boss Austin

XL might even get crazy in serum a little bit and at the end of this cook you are going to have a nice moist juicy pork chop that you can be proud of I’m going to stop yapping and we’re going to jump in to prepping these pork chops

Let’s go all right so what you want to look for when you’re at the store is nice thick meaty pork chops I went straight to the butcher’s counter and I said sir give me the biggest you got I went with these nice bone in pork chops they’re looking fine brought them home

And I put them in a brine listen you don’t want your pork to be dry and icky you want it to be moist and juicy so we do a wet brine on our pork chops it’s really easy if you want to add seasonings to the brine you can but all

We are doing is 4 cups of water 2 tbspoon of kosher salt not table salt and 2 tablespoon of sugar okay so the process of this brine we’re going to boil just one of our cups of water and put three of cups of water ins aside in

A bowl cold water then once our water is boiling we’re going to add our salt and sugar to the boiling water stir that until it’s nice and dissolved once it is dissolved we’re going to pour our boiling water in with our cold water and you want to make sure

This mixture is cooled down okay very important I set mine outside it’s a nice cold winter day in Utah cool down real quick then we are going to add our pork chops to that mixture at this point if you want to put in the barbecue rub

You’re going to use you can put in some bay leaves really whatever you want I just made it super simple for the purposes of this video I let mine sit in there for 4 hours you could I would say minimum 4 hours up to 24 hours if you’re

Really if you’re really feeling feisty go that full 24 hours okay after four hours pulled out the pork chops put them on a wire rack so that extra moisture could drip off Pat them down with a towel and now we are going to season them I’m season

These final chops with Pit Boss Memphis Barbecue Rub it’s going to give these chops such a nice flavor today we’re smoking these pork chops on the Pit Boss Austin XL onx Edition my personal favorite smoker if a do I on myself smoking them at 250° today on the left side of my smoker

Now that our pork chops are on the smoker we’re going to let them smoke for about 45 minutes to an hour of course this is going to depend on how thick your pork chop is you want to keep an eye on that internal temperature we’re looking for a final temperature of about

140 to 145 so at about the 135 140 Mark I’m going to get these pork chops off and we’re going to sear them oh I love a nice seared pork chop this one has literal juice just cooling we could get in there and take a

Bath if we wanted so we’ve got our pork chops sitting here on our cutting board we’re going to give them just a minute to rest like we would a steak before slicing into Them okay let’s give this a Taste woo that’s a good pork chop you guys I’m telling you pork chops can be absolutely delicious on your smoker you got to do that wet brine smoke it at 250 sear it over the flame and you are in for quite the treat thank you so much

For hanging out with me today on this episode of backyard bosses I’m Maisy with barbecue by amaz you can find me on my own YouTube channel and be sure to subscribe to The Pit Boss channel so that you’re up to date on all the new episodes of backyard bosses appreciate

You for hanging out with me in my backyard today we’ll see you back out here next time soon let’s Go