Traeger Pork Chops

Brined, perfectly seasoned, and smoked to perfection. These smoked pork chops turned out meaty, juicy, and packed full of flavor!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Brining 12

Total Time 13 50

Servings servings

Calories 369kcal

Author Will

Cost 10

Add ½ a gallon of water and the rest of the brine ingredients to a pot and bring to a boil.
Once water has began to boil, continue boiling for 2 minutes and then remove from the heat. Pour the other ½ gallon of water into pot and allow to cool to room temperature.
Add the pork chops to the brine and place the pot in the refrigerator and brine for 8-12 hours.

Remove pork chops from brine and rinse under cold water to remove excess salt.
Place on a drying rack and pat dry with paper towels.
Run olive oil over both sides of pork chops and season liberally with your favorite pork seasoning.
Pre-heat smoker to 225°F with oak wood and place pork chops directly on grill grates. Smoke until an internal temperature of 135°F, about an hour and fifteen minutes.
Remove pork from smoker and tent with aluminum foil. Raise smoker temperature to 450°. (Place searing plates on smoker if being used)
Place pork chops back on smoker, or searing plates, and cook an additional 3-4 minutes per side until an internal temp of 145°F.
Remove from smoker and rest 5-10 minutes before serving.

Always brine your pork chops before cooking. This makes them super juicy and tender.
Do NOT cook the meat more than 145°F. This will make them tough and dry. Use an instant read meat thermometer to test the temperature of the pork chops.
Get a searing grate. These are great for getting a nice sear on your meat when cooking with a pellet smoker.