Hickory Smoked Pork Chops






30 m




  • 3 Bone in Pork Chops (about 1” thick)
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp Avocado Oil
  • 1 tsp. Salt
  • 1 tsp. Onion Powder
  • 1 tsp. Chili Powder
  • 1 tsp. Sugar
  • 1/2 tsp Paprika
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
  • 3 handfuls of Hickory Wood Chips

HOW TO MAKE Hickory Smoked Pork Chops

  • Step 1. In a bowl, combine the apple cider vinegar, avocado oil and spices. Toss the pork chops in the spice mixture and refrigerate for 30 minutes.

  • Step 2. Place 3 handfuls of hickory wood chips in a bowl and cover them with water. Let them soak for 30 minutes.

  • Step 3. After soaking, drain the wood chips and place them in the center of a piece of heavy-duty aluminum foil. Wrap the wood chips up in a foil packet and prick holes in the foil using a knife.

  • Step 4. Heat your grill to high heat. Place the wood chip packet on the grates on one side of the grill. Cover the grill and grill covered for about 20-25 minutes, or until smoke begins to come through the holes of the wood packet.

  • Step 5. Once the packet is smoking nicely, turn off the burners on the side of the grill opposite the wood chip packet.

  • Step 6.Place the pork chops on the side of the grill opposite the wood chips for 1 minute, then flip them over.

  • Step 7. Set your Thermopro thermometer to 145 degrees Fahrenheit and place the probe through the side of the thickest pork chop so the tip of the probe is in the center of the pork chop.

  • Step 8. Cover the grill and allow the pork chops to cook over indirect heat with the wood packet smoking until the internal temperature is reached.

  • Step 9. Once the pork reaches the desired temperature, remove the chops from the grill and allow them to rest for 10 minutes before slicing.

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