Cooking the perfect pork chop on your Traeger is the WAY to go! It’s juicy and smoky – just a plate of delicious right there! I’ve become so addicted to my Traeger pellet grill that every time I fire it up, I’m making multiple items! The best smoked pork chops have just the right amount of smoky flavor but are still so juicy.Jump to Recipe
The thing I love about my Traeger pellet smoker is how easy it is to use – since it’s electric – you just flip a switch and it’s on! I’m not a big fan of gas grills – I think they have a funky flavor – but the Traeger pellets add so much flavor!!
Traeger Pork Chop Ingredients
The simple ingredients for this pork chops recipe are very straight-forward: pork & seasoning! I did decide to use a brine – so that added a few extra ingredients! Here’s what you’ll need:
- 1 gallon water – the main thing with this is a CONTAINER that will fit a gallon of water and fit in your fridge!
- 1/3 cup salt – I just used table salt for this recipe
- 1/2 cup brown sugar – something salty needs to be balanced with something sweet in the brine
- 4 pork chops – I ALWAYS prefer bone-in thick cut pork chops – the thicker the better! They actually sell one called an Iowa pork chop that is at least an inch thick!
- 1/4 cup pork bbq seasoning – my preference is Historic BBQ Red (pork & poultry rub) – but any dry rub bbq seasoning you like is what you should use!
Bone-in vs. Boneless Pork Chops
I always prefer bone-in pork chops – they have a little bit of fat on them as well as the bone – both of which add FLAVOR!!! You can cut the meat off the bone and trim the fat AFTER you cook them!!! Boneless chops may seem convenient but man are they tough to cook without having them dry out. Do yourself a favor and go for the bone-in – every time! Plus the bone is like a handle for eating!
Pro Tip: Why do you brine pork chops?
The perfect way to make the most juicy pork chop is by brining it first! This helps impart as much juice into your chops as possible through osmosis. I brined these amazing bone-in pork chops in a simple solution of water, table salt and brown sugar overnight.
How to cook pork chops on the Traeger wood-pellet grill?
For smoking pork chops in your Traeger (or any smoker or wood pellet grill) – you have to go low and slow. (No high heat here!) Be sure your pellet hopper is full as well! You don’t want to run out mid-smoke.
- For the Brine: Dissolve the salt and brown sugar in 1 gallon of water. Once dissolved, place the chops in the brine and refrigerate overnight. Make sure chops are fully submerged weighing it down if necessary.
- For best results, remove chops from brine about an hour before you start cooking. You want to bring pork chops to room temperature before putting on the grill.
- Pat chops dry with paper towels and generously rub with bbq seasoning on all sides of the chop.
- When ready to cook chops, turn Traeger onto the Smoke setting.
- After smoke dissipates (in about 5 minutes), shut the lid and set Traeger temperature to 225 degrees F. It should come to temp in about 15 minutes.
- Place pork chops directly on the grill grates and smoke for 2 hours (flip after 1 hour at the halfway mark)
- Remove chops when internal temperature reads 145℉ when instant-read thermometer is inserted into the middle of the chop.
- Depending on the thickness of the chops – they may be done in a little more or less than 2 hours. It’s why you use your meat thermometer and rely on internal temps – it gives you perfect tender pork chops every time.
- Let rest for 5 minutes before serving.
Is it safe to eat pork at 145 degrees?
YES!!! Trust me – the desired temperature for cooking pork is 145 degrees F! Pork are raised indoors and fed a very specific feed nowadays which means you don’t have to fear trichinosis from undercooked pork!
Pork is definitely not only safe – but it tastes amazing – when you cook it to 145! I take it off right around there and let it rest for 5 minutes and it will come up to temp. So delicious and juicy!!!
What if I don’t have a smoker? How would I make this on a regular grill? Or what if I want MORE smoky flavor?
If you want more smoky flavor – you’ve got a couple of options! Both of these options work on a regular charcoal or gas grill – or will ADD MORE smoke to your smoker.
- Wood chips – Soak them in water for 30 minutes before starting the grill. One cup of wood chips will last for about 20 minutes. Keep adding chips to the grill throughout the process.
- If you use a charcoal grill, light the coals, when the coals are ready, place them on one side of the grill. Place some of the wood chips on top of the coals. Place your food on the side without the coals to cook it with indirect heat.
- Smoker Tubes – My friend Nick introduced me to the wonderment of a smoke tube! It’s a metal tube with holes – fill that tube with Traeger pellets and then light it with a butane lighter. Once the pellets catch fire – let them get started – then blow the flames out. Set them in the grill and shut the lid. The smoke flavor is all those tubes will leave behind!
What kind of wood pellets should I use to smoke my pork chops?
There are many flavors of pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for pork – the best are Apple, Hickory and Cherry.
What to serve with these easy pork chops?
Pork chops are an easy protein and they go with everything! Here are my favorite side dishes:
More Delicious Traeger recipes with Pork
I’ve got a ton of great easy pellet grill pork recipes – here are a few of my favorites:
Traeger Pork Chops
- 1 gallon water
- 1/3 cup salt
- 1/2 cup brown sugar
- 4 pork chops
- 1/4 cup pork bbq seasoning
- For the Brine: Dissolve the salt and sugar in 1 gallon of water. Once dissolved, place the chops in the brine and refrigerate overnight. Make sure chops are fully submerged weighing it down if necessary.
- When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
- While the grill preheats, remove the chops from the brine, pat dry and rub with bbq seasoning
- Place chops directly on the grill grate and smoke for 2 hours or until an instant-read thermometer reads 145℉ when inserted into the middle of the chop. Let rest for 5 minutes before serving.
- You do not have to brine the chops but I think it adds to the juiciness
- Use your favorite bbq seasoning powder – I like Historic BBQ Red for Pork and Poultry
- Always take your pork off between 140-145 degrees – it will heat to 145 and is safe to eat with a blush of pink