Smoked pork chops are a delicious way to enjoy the flavor of smoke and seasoning infused into juicy, tender pork. Getting the right cook time is crucial for achieving the perfect texture and doneness. Undercooked pork can be dangerous to eat, while overcooked pork dries out and becomes tough. The cooking time can vary based on the size and thickness of the chops, the type of smoker, the temperature, and whether the chops are boneless or bone-in.
What is the safe internal temperature for smoked pork chops?
Food safety experts recommend cooking pork to an internal temperature of 145°F (63°C) to kill any harmful bacteria like salmonella or E. coli. At 145°F, the pork chops will be juicy and safe to eat while avoiding any health risks from undercooked meat.
For extra assurance, you can cook the pork chops to 160°F (71°C). This higher temperature guarantees the pork is cooked through completely, but may cause it to become slightly drier.
Use an instant-read meat thermometer to check the internal temperature. Insert the probe into the thickest part of the chop, away from any bones. Be sure to sanitize the thermometer between tests to avoid cross-contamination.
How long to smoke bone-in pork chops
Bone-in pork chops take longer to cook than boneless since the bone insulates the meat partially. The general guidelines are:
- 1-inch thick bone-in chops: Smoke for 45-60 minutes until 145°F internal temperature
- 1 1⁄2 inch thick bone-in chops: Smoke for 60-75 minutes
- 2-inch thick bone-in chops: Smoke for 75-90 minutes
The cooking time can vary based on the type of smoker and temperature. Higher heat between 250-275°F will reduce the time compared to a lower temperature smoke around 225°F. An electric or gas smoker may cook faster than a charcoal or pellet smoker as well.
How long to smoke boneless pork chops
Boneless pork chops will cook faster since there is no bone to slow down the cooking. Follow these guidelines based on thickness:
- 1/2 inch boneless chops: Smoke for 30-45 minutes
- 3/4 to 1 inch boneless chops: Smoke for 45-60 minutes
- 1 1/2 inch boneless chops: Smoke for 60-75 minutes
Check the internal temperature periodically once the estimated time range has passed. Remove from the smoker once the chops reach the desired 145-160°F.
Tips for smoking juicy pork chops
Here are some tips to help ensure tender, juicy smoked pork chops every time:
- Bring the chops to room temperature before smoking. Cold meat takes longer to cook.
- Trim off excess fat to prevent flare-ups from fat drippings.
- Brine the chops in a saltwater solution for added moisture and flavor.
- Spray or mop the chops with apple juice, broth, or vinegar while smoking.
- Allow the chops to rest 5-10 minutes before serving to redistribute juices.
- Do not overcook – remove from the smoker when the chops reach 145°F.
How to tell when smoked pork chops are done
Here are some ways to test when your smoked pork chops are fully cooked and ready to eat:
- Temperature: Use an instant read thermometer to check the internal temperature in the thickest part of the chop. 145°F is the recommended safe minimum.
- Color: The exterior should have a pink smoke ring about 1⁄4 inch deep and the interior should be slightly pink when the chops are properly cooked.
- Resistance: The meat should feel firm when pressed and spring back slightly. If the chop still feels soft, it likely needs more time.
- Juices: Cut into a chop, if the juices run clear rather than pink or red, it is fully cooked.
The chops may carryover cook slightly after removing from the smoker as the temperature evens out, so pull them off just before they reach the target temp.
Cooking times for different pork chop thicknesses
The thickness of the pork chops is the biggest factor determining cooking time. Here is a table summarizing the approximate smoking times for different thicknesses of bone-in and boneless pork chops:
| Chop Thickness | Boneless Chops | Bone-In Chops |
|---|---|---|
| 1/2 inch | 30-45 minutes | N/A |
| 3/4 – 1 inch | 45-60 minutes | 45-60 minutes |
| 1 1/2 inches | 60-75 minutes | 60-75 minutes |
| 2 inches | N/A | 75-90 minutes |
Remember these are general estimates and cooking time can vary based on smoker type, temperature, and other factors. Always rely on an instant read thermometer to determine final doneness.
Common mistakes and how to avoid them
It’s easy to over or undercook smoked pork chops if you aren’t careful. Here are some common mistakes and tips to prevent them:
Undercooking
If the internal temperature does not reach 145°F, dangerous bacteria could remain alive in the pork. Use a thermometer to be sure the meat is fully cooked. If the chops finish early, you can always keep them warm in a cooler wrapped in foil.
Overcooking
Cooking the pork chops past 160°F will cause them to dry out. Remove them from the smoker once they reach 145-155°F for the best texture.
Burning
If there are flare-ups from excess fat, the surface of the chops can burn. Trim fat before smoking and put a drip pan under the meat to prevent this.
Uneven cooking
If some chops cook faster than others, make sure you are maintaining an even temperature in your smoker. Rotate the chops periodically as well.
Rub falling off
Let the rub sit on the meat in the fridge for at least 30 minutes before smoking so it adheres better. Also, don’t overload the amount of rub you use.
Conclusion
Smoked pork chops need to cook for 45-90 minutes typically to reach the safe internal temperature of 145°F. Boneless chops will be done faster compared to bone-in chops. Use an instant read thermometer to monitor temperature rather than relying on cook times alone. With the right technique, you can achieve tender and flavorful smoked pork chops every time.