Humans love meat. In the African savanna, where meat consumption helped Archaic Homo sapiens evolve into smarter people with bigger brains and smaller guts who could fully communicate verbally, our desire for calorie-dense foods began. The brain needs a lot of nutrients, and it wasn’t until our earliest ancestors started eating foods that were high in energy that the brain could grow and develop. Once this ancestor that ate meat learned how to cook it, they didn’t need a big jaw or big chompers anymore. This led to the development of smaller jaw muscles that eventually led to the fine motor skills needed for speech. Essentially we acquired a proclivity to what made us smarter and more verbose.
Pork is the most popular meat, and luckily, the USDA says it is much leaner now than it was in the 1950s. Modern slim pork chops are good for health-conscious people, don’t taste too strong, and go well with a lot of different spices, even those that are smoked.
Early people ate meat around their fires, but they soon learned that hanging the meat in their caves to dry out with smoke kept it fresh longer and helped cook their food storage more slowly. They probably liked the taste of it too.
Smoking has a uniquely distinct flavor that no other cooking technique can replicate. When you smoke meat “low and slow,” the subtle flavors come out more and the collagens break down. This makes the meat much more tender and flavorful, and the melting fat combines with the meat to make a truly unique and delicious eating experience. Since we’ve shared so many smoked recipes on The Taste of Montana, you might already know that we love them. Today’s pork chop recipe is also smoked and needs to be marinated overnight. The glaze is one of our best and is made with Cold Smoke Ale from KettleHouse Brewing, but you can use your favorite scotch ale instead. The natural flavors of this meat, along with smoky and fatty undertones, will taste like choirs of umami angels singing for your tongue if it’s cooked right. Serve with bbq grilled zucchini and a pint of Cold Smoke to complement your dinner.
Cold smoking pork infuses incredible smoky flavor without actually cooking the meat. It’s a great way to cook pork chops that can be finished on the grill or pan later.
Follow this guide to learn how to easily cold smoke pork chops at home. With just a smoker and some simple steps, you’ll end up with juicy, tender chops brimming with delicious smoky essence.
What is Cold Smoking?
Cold smoking refers to smoking meat or other ingredients at temperatures below 100°F. This allows the smoke to permeate and flavor the item without cooking it.
Some key points about cold smoking
-
Does not use heat only smoke to infuse flavor.
-
Temperatures typically range between 60-80°F.
-
Meats are not fully cooked after cold smoking.
-
Most foods only need 2-4 hours of cold smoking for maximum smoke absorption.
-
Works well for pork, beef, fish, cheese, nuts, butter and more.
-
Requires a smoker capable of maintaining low temps.
Benefits of Cold Smoked Pork Chops
Cold smoking lends pork chops incredible depth of flavor. Other benefits include:
-
Smoke penetrates deeper when meat is cold.
-
Added smokiness without drying out the pork.
-
Chops gain flavor faster at lower temperatures.
-
Cold smoked chops can be cooked later as desired.
-
Infuses smoke evenly throughout the meat.
-
Allows smoking when regular hot smoking isn’t possible.
Tips for Cold Smoking Pork
Follow these tips for best results when cold smoking pork chops:
-
Brine or cure pork first for extra moisture and flavor.
-
Choose fatty cuts like pork belly or shoulder for more succulence.
-
Apply rubs or marinades before smoking to layer flavors.
-
Use milder wood chips like apple, maple or cherry so smoke doesn’t overpower.
-
Smoke for 2-4 hours max, as pork doesn’t absorb more smoke flavor after that.
-
Chill pork before smoking to help lower and maintain cool temperatures.
-
Cook smoked pork within 2 weeks for food safety and optimal quality.
How to Cold Smoke Pork Chops Step-By-Step
Cold smoking pork chops takes just a few easy steps:
Ingredients
-
1-2 lbs pork chops, about 1/2 inch thick
-
Dry brine or wet marinade
-
Apple, maple or other mild wood chips
-
Ice packs or frozen water bottles
Directions
-
Trim excess fat from pork chops for better smoke absorption.
-
Brine or marinate pork for added flavor and moisture. Refrigerate up to 24 hours.
-
Prepare smoker for cold smoking by filling pan with ice packs or frozen water bottles.
-
Load wood chips into smoker box or pan. Avoid too much smoke volume.
-
Place pork on racks directly above ice packs. Insert probes if monitoring temperature.
-
Keep smoker around 60-80°F, replenishing ice as needed. Wood chunks work best for a slow, steady smoke.
-
Cold smoke for 2-4 hours. Start checking after 2 hours as pork won’t absorb much more smoke flavor.
-
Remove chops once desired smoke level is reached. Plastic wrap and refrigerate up to 2 weeks.
-
Cook smoked pork fully before eating for food safety. Grill, pan sear, bake or use in recipes as desired.
And that’s all there is to it! With lightly smoked pork chops ready to go, you can add incredible flavor to meals for weeks.
Serving Cold Smoked Pork Chops
Cold smoked pork pairs wonderfully in these recipes:
-
Tacos – Top with salsa, avocado and lime juice.
-
Sandwiches – Layer on BBQ sauce, caramelized onions and melted cheese.
-
Salads – Toss with mixed greens, fruit, nuts and vinaigrette.
-
Pizza – Add to pizza with tomatoes, peppers and fresh mozzarella.
-
Pasta – Mix into tomato sauce with peppers and penne pasta.
-
Rice Bowls – Serve over rice with stir fried veggies and teriyaki.
-
Eggs – Chop up and scramble with eggs and vegetables for breakfast.
The possibilities are endless for dishes enhanced with a touch of cold smoke.
Smoker Setup Tips for Cold Smoking
Proper smoker setup is key for keeping temperatures low during cold smoking:
-
Use water pans or piles of ice to keep chamber cooler.
-
Leave vents and lids slightly open to prevent heat buildup.
-
Only use a handful of wood chips at a time for thin, wispy smoke.
-
Opt for an electric or pellet smoker for easiest temperature control.
-
Use a smoke tube or pellet tube for gradual, consistent smoke generation.
-
Position food far from heat source or on upper racks to prevent heating.
-
Try cold smoking at night when temperatures are cooler outside.
Safety Tips for Cold Smoked Pork
Always follow food safety guidelines when cold smoking meat:
-
Use cured pork like ham or bacon to be extra safe when cold smoking.
-
Keep temperatures as close to 40°F as possible during entire smoke time.
-
Discard if smoked meat exceeds 40-140°F for over 4 total hours.
-
Cook cold smoked pork fully to an internal temperature of 145°F before consuming.
-
Refrigerate smoked pork for just 1-2 weeks max before freezing or cooking.
-
Thaw frozen smoked pork in the fridge, not counter to prevent bacteria growth.
With proper handling, you can safely enjoy delicious cold smoked flavor in your pork recipes.
So grab your chops, wood chips and smoker and start infusing some incredible smoky depth into your meals. With the help of this complete guide, you’ll be impressing guests with expertly cold smoked pork in no time at all.
Smoked Pork Chops with Cold Smoke-Balsamic Glaze
- For the brined pork chops
- 4 pork chops bone-in
- 2 cups sparkling apple cider
- ½ cup kosher salt
- 1 TBSP Herbes de Provence
- ¼ cup brown sugar
- ½ TBSP garlic powder
- ½ TBSP black pepper
- Lemon zest
- For the Cold Smoke-balsamic glaze
- ½ cup Kettlehouse Cold Smoke Ale
- 2 TBSP balsamic vinegar
- 2 TBSP dark brown sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- Cayenne pepper to taste
- For the brined pork chops
- Get apple juice, brown sugar, kosher salt, Herbes de Provence, black pepper, garlic powder, and lemon zest in a bowl. Mix them together with a whisk.
- Pour brine over the pork chops and refrigerate to overnight.
- Take the pork chops out of the brine the next day, rinse them, and pat them dry.
- Heat the smoker to 180ºF.
- Smoke the pork chops for 30 minutes after putting them in the machine.
- Raise the heat to at least 450ºF and take the pork chops out of the smoker.
- After 10 minutes, baste the chops with the Cold Smoke-balsamic glaze.
- Keep cooking the pork chops until the temperature inside reaches 145oF.
- Let the chops rest for 10 minutes before cutting.
- Now we’re cooking!
- For the Cold Smoke-balsamic glaze
- Combine all ingredients until well-mixed.
- Reduce glaze over medium-low heat until it thickens, 15 minutes.
- Keep warm.
Cold Smoking Marinated Pork Chops with the Vortex™ Cold Smoker
How do you smoke pork chops in a smoker?
Setup your smoker to smoke at 225 degrees. Remove the pork chops from the brine and pat dry with a paper towel. Season each side of the pork chops with the same rub you used in the brine, and then place the pork chops in your smoker. Let the pork chops smoke until the internal temperature hits 110 degrees.
Can you smoke cold smoked pork chops on a gas grill?
Cold Smoked BBQ Pork Chops on your Gasser. Cold smoked pork chops are a real treat and even better when grilled with a good BBQ sauce. Today we are going to show just how easy they are to smoke on your gas grill with a Wedgie (Our Store) loaded with apple pellets for that sweet “ Kiss of Smoke ”. Patti and I have set one night a week just for us.
Do smoked pork chops need to be cooked?
If the chops have been hot-smoked, they’re fully cooked and just need to be heated through, whereas cold-smoked chops require more cooking time. It’s also possible to make smoked pork chops at home using fresh raw pork. Like regular pork chops, the smoked ones come from the loin of the pig.
How do you brine smoked pork chops?
Place the bag in the refrigerator and brine for one to two hours. When you’re ready to prepare smoked pork chops remove them from the brine, and place them on a grilling rack. Pat them dry with a paper towel and then season both sides with the same rub you used in the brine. Set up your smoker to smoke at 225 degrees using indirect heat.