Instructions

1. Season your pork chops. Many smokemasters claim that brining pork before smoking yields the best flavor. To make a basic brine, combine 3/4 cup salt with one cup water. If you like, you can add any combination of herbs, spices, and other flavorings to this base. There are countless brine recipes available online, or feel free to experiment with seasonings to suit your taste. Soak your chops in the brine overnight before smoking.

   Instead of brining, you can also use your favorite marinade, dry rub, or simply some salt and pepper to season the pork.

2. Select your wood. Along with your seasoning, the type of wood you choose will give your chops the unique flavor only smoking can provide. Woods such as hickory and mesquite will generally yield a stronger smoke flavor while "fruit woods" like apple and cherry will be sweeter and more subtle. As with seasonings, you can mix types of wood to find your favorite smoke flavor.

3. Smoke the chops. Fire up your smoker according to your model's instructions. The target temperature in your smoker should be around 225 to 250 degrees Fahrenheit. Cooking time will vary according to the thickness of your chops, but 1.5 hours per pound of meat is a good estimate to begin with.

4. Check for doneness. Once your estimated smoking time has elapsed, check the pork chops internal temperature by inserting an instant read meat thermometer in the thickest part of the chop. The USDA recommends a safe internal temperature of 160 degrees Fahrenheit.

5. Let the meat rest. One of the most common mistakes made in home barbecue is cutting into the meat immediately upon removing it from the heat. Allowing the meat to rest untouched for ten minutes after cooking allows the juices to settle and the internal temperature to equalize, which results in a juicier and more flavorful pork chop.