Quick Smoked BBQ Pork Chops are an easy way to get that great smoke flavor without the long smoking process.
So, Father’s Day is coming up and I thought this would be a great recipe for all those dads this weekend. Don’t worry it’s super simple and you get great results.
I don’t smoke meats very often because I don’t have the time to sit there for 8 hours and “babysit” the meat. So I did a little research and found a quicker method from America’s Test Kitchen. Worked like a charm. Now instead of smoking meat for a whole day I smoked these pork chops in about an hour (and that’s including preheat and rest times)!!
You can customize your flavor by choosing different smoking chips. I used an apple wood chip on these which gave them a subtle smoke flavor. I paired them with a sweet bbq sauce (I like Stubb’s Sticky Sweet) and they were heavenly. If you would like a stronger smoke flavor use a hickory wood chip.
A few tips to make your quick smoke a success:
- Don’t choose thin pork chops because they will cook too quickly and won’t soak up that beautiful smoke flavor. I don’t recommend going under a 1″ thickness.
- Place your pork chops as close to the smoke pack as you can.
- Choose a light smoking wood for a subtle smoke taste (apple, peach, cherry) and a heavier smoking wood for more robust smoke flavor (hickory, mesquite, oak)
- 4-6 bone in 1" pork chops
- 2 cups smoking wood chips
- 1 cup bbq sauce I like Stubb's Sticky Sweet
- Heavy duty aluminum foil
Soak your wood chips in water for 15 minutes. Using a large piece of aluminum foil wrap up your soaked wood chips. Make a long narrow packet (about an 8x4" packet, see photos below). Also, be very careful when you are wrapping up the chips not to poke holes in the sides or bottom because we want the smoke to come out of the top. Cut 4 evenly spaced slits in the top of the packet.
Remove the grate above the primary burner on your gas grill. Place your smoke pack on top of the burner and return the grate. Turn on your grill to high, cover and let it preheat for at least 15 minutes to get the smoke pack smoking. Clean and oil grates then leave the primary burner on high and turn all other burners off.
Place chops as close to the smoke pack as you can cover and grill for 3 minutes on each side. Brush bbq sauce on one side then flip, cover and cook for 3 minutes. Brush bbq sauce on the remaining side flip, cover and cook for 3 more minutes. Remove from grill as soon as you get an internal temperature of 140 degrees F. Remove from grill and place on a platter. Tent with foil to let rest for 5 minutes.
Don't use meat under 1" thickness.
*Cooking times will vary depending on the thickness of your meat
***This recipe is designed for a gas grill