Most people think of thin, dried out pieces of meat when thinking about pork chops, but these quick brined pork chops smoked on the Traeger will have you begging for more. These Traeger Smoked Pork Chops are reverse seared, which means they’re smoked low and slow first and then finished with a hot sear to add a nice crust to the outside. Juicy, tender, flavorful, and budget friendly!
Ingredients
Main
- 4 thick cut bone-in pork chops, AKA rib chops
- 2 tablespoons Traeger Pork & Poultry rub, substitute favorite pork rub
- 1 tablespoon high smoke point oil, like canola
Brine
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons dark brown sugar
Steps
1. Brine the pork chops
In a medium sauce pan add the brine ingredients plus a few pinches of the Traeger Pork & Poultry rub. Bring to a simmer over medium heat until the salt, sugar, and rub have dissolved. Remove the pot from the heat and cool completely. Once the brine is cool add the pork chops to a large container or zip top bag and pour in the brine. Add the pork chops and place in the refrigerator. Make sure to completely submerge the pork chops. Brine up to 4 hours.
2. Season the pork chops
After 4 hours, remove the pork chops from the brine, rinse thoroughly, and pat dry with paper towels. Apply a generous coating on all sides of the pork chops with the Traeger Pork & Poultry rub and let rest for 30 minutes to an hour on the counter. This will allow the rub to adhere and the pork chops to come to room temperature.
3. Preheat the Traeger
Preheat the Traeger smoker to 225°F. If your Traeger has the "Super Smoke" setting turn it on. This will add more smoke flavor to the pork chops.
4. Let's get smoking
Place the pork chops on the smoker and continue smoking until they reach an internal temperature of 130°F. If you Traeger has a meat probe, insert it into the thickest part of one of the pork chops. Set the probe alarm to 130°F to ensure you don't overcook them.
