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Smoked Pork Chops

Thick-cut pork chops smoke beautifully and cook fast. The trick is pulling them at the modern safe temp so they stay juicy instead of drying to the old shoe-leather standard. Set your time below.

How long to smoke pork chops

At 225°F, thick chops run about an hour to ninety minutes to a 145°F pull. Hot and fast at 300°F cuts that to under 45 minutes. A brine or dry-brine first is the difference between juicy and dry on a lean cut.

Pull at 145F, not 160F

USDA lowered the safe pork temp to 145°F with a three-minute rest, and it changed everything: a chop pulled at 145°F has a faint blush and stays juicy. The old 160°F habit is why a generation thought pork had to be dry.

Reverse sear for a crust

Smoke to about 130°F, then sear hard over direct heat to 145°F. You get smoke, a crust, and an edge-to-edge juicy interior.

FAQ

What temp are smoked pork chops done? 145°F internal with a three-minute rest. A little pink is safe and normal at that temperature.

How long do pork chops take to smoke? About an hour to ninety minutes at 225°F for thick chops. The calculator times it exactly.

Should I brine pork chops? Yes, lean chops benefit hugely from a brine or dry-brine to hold moisture through the cook.

🔥 Pork Chops (Thick-Cut) at a glance
Pit temps: Slow and Low 225°F / 107°C · Hot and Fast 300°F / 149°C
Time rule of thumb: Classic (Slow and Low): ~1.2 h · Classic (Hot and Fast): ~0.6 h
Rest: 15 min recommended
Best woods: Apple, Cherry, Hickory, Peach, Pecan

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Classic Slow and Low 225°F / 107°C ~70 min 145°F / 63°C
Classic Hot and Fast 300°F / 149°C ~35 min 145°F / 63°C

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