Smoked Pork Chops

Smoked Pork Chops

The trick to a juicy pork chop is brining. The trick to an amazing pork chop is using Hardcore Carnivore Red seasoning, a few hours of smoke and a finishing sear to sizzle up the fat cap. 


  • 2 x double cut pork chops, about 1.5lb each
  • For the brine: 1/2 cup kosher salt, 1 cup brown sugar, 1 gallon cold water
  • 3-4 tablespoons Hardcore Carnivore Red seasoning
  • For the spritz: 1 cup water, 1/4 cup cider vinegar

Equipment needed - a fast read digital thermometer.



    1. Make the brine. Put sugar, salt and a cup of water in a small pan. Dissolve over low heat stirring frequently. Allow to cool, then add remaining water. Submerge pork chops in the brine and refrigerate for at least 4 hours. 
    2. Preheat a smoker, pellet grill or indirect heat grill to 250f.
    3. Drain the brine, the dry each pork chop well with paper towel. Season generously with Hardcore Carnivore Red rub.
    4. Place the chops into the smoker and cook until internal temp reaches 135f, about 1-2 hours. Spray the pork chops with the water/cider mixture every 20 minutes during the cook. If you do not plan to sear the chops to finish, only take them out when they reach 140-145f.
    5. Remove the pork chops and cover with foil to rest.
    6. Heat a grill to high heat (500f+) to sear the chops. Place the chops meat side down, about 1-2 minutes, then flip and sear the opposite side. Finish by searing the fat cap side for 1-2 minutes, but do not burn.
    7. Serve immediately.