How to Smoke Pork Chops on a Pit Boss: Step-by-Step Guide for Perfect Flavor

There’s nothing quite like the mouth-watering aroma of smoked pork chops wafting through the air. If you’re a fan of tender, juicy, and flavorful meat, then smoking pork chops on a Pit Boss grill is a game-changer. Whether you’re a seasoned griller or just starting out, mastering this technique will elevate your BBQ skills to a whole new level.

In this guide, I’ll walk you through the step-by-step process of smoking pork chops on a Pit Boss, from selecting the right cuts to achieving that perfect smoky flavor. Get ready to impress your friends and family with pork chops that are smoky, succulent, and bursting with flavor.

Key Takeaways

  • Selecting the Right Pork Chops: Opt for bone-in pork chops that are 1 to 1.5 inches thick with good marbling for optimal moisture and flavor retention during smoking.
  • Essential Tools and Ingredients: Use high-quality wood pellets (like apple or hickory), an instant-read meat thermometer, a drip tray, and long-handled tongs. Season your pork chops with a pork-specific rub for enhanced flavor.
  • Preparation Techniques: Brine the pork chops to retain moisture and enhance flavor. Use a simple brine solution of water, kosher salt, and sugar. After brining, rinse and dry the pork chops, then apply a dry rub evenly.
  • Smoking Process: Preheat the Pit Boss grill to 225°F. Smoke the pork chops for 1.5 to 2 hours until they reach an internal temperature of 145°F, using a meat thermometer for accuracy. Spritz with apple juice periodically to maintain moisture.
  • Flavor and Texture Tips: Choose appropriate wood pellets for desired flavor profiles and manage moisture by spritzing with apple juice. Let pork chops rest after smoking to redistribute juices and enhance texture.
  • Serving Suggestions: Pair smoked pork chops with sides like grilled vegetables, coleslaw, mashed potatoes, cornbread, and sautéed green beans. Present the dish attractively by slicing the pork chops, garnishing with fresh herbs, and layering sides on the plate.

Essential Tools and Ingredients for Smoking Pork Chops

Choosing the Right Pork Chops

Selecting the right pork chops is critical for achieving top-notch smoked flavor. Bone-in pork chops, for example, provide more moisture and flavor compared to boneless. Look for chops that are 1 to 1.5 inches thick; thicker chops retain moisture better during smoking. Opt for chops with good marbling, as the fat ensures tenderness and richness.

Necessary Smoking Accessories

Having the correct accessories makes smoking pork chops on a Pit Boss grill straightforward.

  1. Pellets: Use high-quality wood pellets, such as apple or hickory, for an aromatic smoke flavor. Pit Boss’s proprietary pellets provide consistent heat and smoke levels.
  2. Meat Thermometer: An instant-read thermometer allows precise internal temperature measurement. Pork chops should reach an internal temperature of 145°F.
  3. Drip Tray: A drip tray helps catch juices, preventing flare-ups and making clean-up easier.
  4. Tongs: Long-handled tongs ensure safe handling of hot pork chops without piercing the meat.
  5. Spices and Rubs: Use a pork-specific rub to enhance flavor. Common ingredients include salt, pepper, garlic powder, and paprika.

Having these tools and ingredients ensures a seamless smoking experience, allowing you to focus on achieving the perfect taste and texture for your pork chops.

Preparing Pork Chops for Smoking

To achieve succulent smoked pork chops, proper preparation is crucial. This section delves into the essentials of brining and seasoning pork chops for smoking on a Pit Boss.

Brining Basics

Brining pork chops is essential for retaining moisture and enhancing flavor during smoking. I recommend using a simple brine solution consisting of water, salt, sugar, and any preferred aromatics.

  1. Mix Brine Ingredients: Combine 1 quart of water, 1/4 cup of kosher salt, 1/4 cup of sugar, and any desired aromatics (like garlic, rosemary, or peppercorns) in a large bowl. Stir until salt and sugar are fully dissolved.
  2. Submerge Pork Chops: Add pork chops to the brine solution, ensuring they are fully submerged. If necessary, use a plate to keep them under the liquid.
  3. Brine Time: Refrigerate the brining pork chops for 1 to 2 hours. This duration helps the pork chops absorb the flavors without becoming overly salty.

Seasoning for Flavor

Once brining is complete, it’s time to season the pork chops to achieve a mouthwatering taste.

  1. Rinse and Pat Dry: After removing pork chops from the brine, rinse them under cold water to remove excess salt, then pat them dry with paper towels.
  2. Apply Rub: Use a dry rub to enhance the pork chops’ flavor. A basic rub consists of paprika, garlic powder, onion powder, black pepper, and brown sugar. Ensure even coverage on all sides of each pork chop.
  3. Rest Seasoned Chops: Let the seasoned pork chops sit at room temperature for about 15 minutes. This allows the seasoning to adhere better and the meat to reach a consistent temperature before smoking.

By following these steps, you’re set to move on to the next phase of smoking pork chops on a Pit Boss, ensuring each chop turns out tender, juicy, and flavorful.

Smoking Pork Chops on a Pit Boss Grill

Setting Up Your Pit Boss

First, ensure that your Pit Boss grill is clean and ready for use. Start by filling the hopper with your choice of pellets — hickory, apple, or cherry wood works well with pork chops. Plug in your grill, then set the temperature to 225°F. Allow the grill to preheat fully to ensure an even cooking temperature. Always check the firebox to confirm it’s igniting properly before placing any meat on the grill. Once the preheating process is complete, clean the grates with a grill brush to remove any residual debris.

Smoking Temperature and Time

Maintain a steady 225°F for optimal smoking conditions. Place the pork chops on the grate, ensuring they’re not overlapping. Close the lid to allow the smoke to envelop the meat. Smoke the pork chops for 1.5 to 2 hours or until they reach an internal temperature of 145°F. Use a meat thermometer to check the temperature, inserting it into the thickest part of the chop. For additional flavor, consider spritzing the pork chops with apple juice every 30 minutes. This keeps the meat moist while enhancing the smoke flavor. Once the pork chops reach the desired internal temperature, remove them from the grill and let them rest for 5 minutes before serving.

Tips to Enhance Flavor and Texture

Using Wood Pellets for Extra Smoke

Choose the right wood pellets, as they affect the flavor profile. For pork chops, fruitwoods like apple or cherry add a sweet, mild taste, while hickory or pecan provide a stronger, savory note. Ensure the hopper is full before starting. Consistent smoke enhances flavor infusion.

Managing Moisture and Checking Doneness

Keep moisture in the meat by spritzing with apple juice every 30 minutes if it’s starting to dry. Check doneness using a meat thermometer. Internal temperature should reach 145°F. Overcooking leads to dry pork chops. Let pork chops rest for 10 minutes after removing from the grill. This redistributes juices for better flavor and texture.

Serving Smoked Pork Chops

Recommended Side Dishes

Pairing smoked pork chops with the right side dishes enhances the meal and complements the rich, smoky flavor. I suggest serving with:

  • Grilled Vegetables: Zucchini, bell peppers, and asparagus grilled to perfection.
  • Coleslaw: A tangy, creamy coleslaw made with cabbage and carrots.
  • Mashed Potatoes: Classic mashed potatoes with butter, cream, and a touch of garlic.
  • Cornbread: Sweet, moist cornbread that balances the savory taste of pork.
  • Green Beans: Sauteed green beans with garlic and a hint of lemon juice.

These sides add variety in texture and flavor, creating a well-rounded meal.

Presentation Tips

Presenting smoked pork chops attractively heightens the dining experience. I recommend:

  • Slicing: Slice the pork chops into even pieces to showcase the juicy interior.
  • Plating: Use white plates to make the vibrant colors of the pork and sides pop.
  • Garnishing: Garnish with fresh herbs like parsley or rosemary for added color and aroma.
  • Layering: Layer the sides around the pork chop for a balanced, visually appealing plate.
  • Saucing: Drizzle a light sauce, such as a homemade BBQ or apple glaze, across the pork chop for extra flavor and an elegant touch.

These presentation techniques ensure the meal looks as good as it tastes.


Mastering the art of smoking pork chops on a Pit Boss grill opens up a world of flavorful possibilities. The combination of brining, seasoning, and maintaining the perfect temperature ensures your pork chops are tender, juicy, and packed with smoky goodness. By following these steps, you’ll impress your friends and family with a BBQ experience that’s both delicious and visually appealing. Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, smoking pork chops on a Pit Boss is a rewarding culinary adventure that elevates your grilling game to new heights.

Frequently Asked Questions

What is the best way to prepare pork chops for smoking?

To prepare pork chops for smoking, it’s essential to brine them first to ensure they remain juicy and flavorful. A simple brine solution of water, salt, and sugar is effective. After brining, season the pork chops with a dry rub for added flavor before placing them on the grill.

How do I set up my Pit Boss grill for smoking pork chops?

Start by filling the hopper with your preferred wood pellets, then preheat the grill to 225°F. Ensure the grates are clean before placing the pork chops on the grill. Maintain a steady temperature throughout the smoking process for consistent results.

What internal temperature should smoked pork chops reach?

Smoked pork chops should reach an internal temperature of 145°F. Use a meat thermometer to check the temperature to ensure the pork chops are cooked thoroughly and safely.

How long should I smoke pork chops on a Pit Boss grill?

Typically, pork chops should be smoked for 1.5 to 2 hours. Monitor the internal temperature regularly and consider spritzing with apple juice to maintain moisture and enhance flavor.

What wood pellets are best for smoking pork chops?

The choice of wood pellets can influence the flavor of your smoked pork chops. Popular options include apple, cherry, and hickory pellets, each providing a distinct smokiness that enhances the pork’s natural flavor.

Why is it important to let smoked pork chops rest before serving?

Allowing smoked pork chops to rest for a few minutes before serving helps redistribute the juices throughout the meat, resulting in a more flavorful and tender experience.

What sides complement smoked pork chops?

Smoked pork chops pair well with a variety of sides such as grilled vegetables, coleslaw, mashed potatoes, cornbread, and green beans. These sides complement the rich, smoky flavor of the pork chops.

How can I improve the presentation of my smoked pork chops?

To enhance the presentation, slice the pork chops evenly and serve on white plates for contrast. Garnish with fresh herbs, layer sides for visual appeal, and consider drizzling a light sauce for added elegance and flavor.