Masterbuilt smoked pork chops offer a delicious balance of smoke, sweetness, and tender pork. Whether you’re new to smoking or a seasoned pitmaster, this guide walks you through a straightforward, reliable method for smoking bone-in pork chops on a Masterbuilt smoker, plus a maple glaze that complements the natural flavor of the meat.
How to Make Smoked Pork Chops on a Masterbuilt
Follow these clear steps for juicy, smoky pork chops every time:
- Prep the chops: Pat the bone-in pork chops dry, brush with olive oil, and season simply with salt and black pepper. If you prefer, apply your chosen dry rub before or after a brief oil coating so the seasoning adheres well.
- Preheat the smoker: Set your Masterbuilt to about 225°F (107°C) following the manufacturer’s instructions. This lower, steady temperature allows the smoke to penetrate and the meat to remain tender.
- Choose wood: Hickory provides a bold, classic smoke for pork, while apple or cherry wood gives a milder, fruitier profile. You can also blend woods for a custom flavor.
- Smoke the chops: Arrange the chops on the racks with space for air circulation. Close the lid and smoke for approximately 1.5 to 2 hours, monitoring internal temperature with a meat thermometer.
- Target temp: Remove the chops when they reach an internal temperature of 145°F (63°C). This is the safe and recommended temperature for pork to remain juicy and slightly pink in the center.
- Rest before serving: Let the chops rest a few minutes after removing them from the smoker so juices redistribute, then slice or serve whole.
Recommended Rubs and Seasoning
A balanced rub enhances the smoked flavor without overpowering the pork. A simple sweet-and-savory rub that works well blends brown sugar, paprika (smoked or sweet), garlic powder, onion powder, salt, black pepper, and a pinch of cayenne for heat. Adjust quantities to taste and experiment with additions like mustard powder, cumin, or dried herbs.
Which Wood Chips Are Best
Wood choice shapes the overall flavor. Hickory gives bold, bacon-like notes; apple and cherry add sweetness and a delicate fruitiness that pairs beautifully with pork. For a milder smoke, use oak or maple. Mixing hardwoods can create a more complex smoke profile—try small ratios to find what you prefer.
How Long to Smoke
Plan on about 1.5 to 2 hours at 225°F (107°C) for 1-inch bone-in pork chops, depending on thickness and ambient conditions. The best indicator of doneness is internal temperature rather than time alone—aim for 145°F (63°C).
Serving Suggestions and Sides
Smoked pork chops pair well with classic barbecue sides. Consider coleslaw, buttery cornbread, creamy mashed potatoes, roasted vegetables, or a fresh garden salad. These sides balance the smoky, sweet glaze and make a complete, crowd-pleasing plate.
Below is a concise recipe layout with ingredients and step-by-step instructions for a maple-glazed smoked pork chop prepared in a Masterbuilt smoker. It’s written for clarity and ease so you can adapt or expand the recipe to suit your taste.
Masterbuilt Smoked Pork Chops
Ingredients
For the Pork Chops:
- 4 bone-in pork chops about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Maple Glaze:
- ⅓ cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to taste
Instructions
Preparing and Marinating (Optional)
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In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper to create the maple glaze. Set aside.
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Pat the pork chops dry with paper towels. Rub them with olive oil and season with salt and black pepper on both sides.
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Place the pork chops in a resealable plastic bag or a shallow dish. Pour half of the maple glaze over the pork chops, ensuring they are evenly coated. Reserve the remaining glaze for later.
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Seal the bag or cover the dish with plastic wrap and let the pork chops marinate in the refrigerator for at least 2 hours, or up to overnight for maximum flavor.
Smoking the Pork Chops
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Preheat your Masterbuilt smoker according to the manufacturer’s instructions to around 225°F (107°C).
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Remove the pork chops from the marinade and let any excess drip off. Discard the marinade used for marinating.
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Place the pork chops on the smoker’s racks, making sure to leave space between them for proper air circulation.
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Close the smoker’s lid and let the pork chops smoke for about 1.5 to 2 hours, or until they reach an internal temperature of 145°F (63°C). Use a meat thermometer to monitor the temperature.
Glazing and Serving
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During the last 30 minutes of smoking, brush the reserved maple glaze onto the pork chops every 10 minutes for a glossy and flavorful finish.
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Once the pork chops reach the desired temperature, carefully remove them from the smoker and transfer them to a clean platter. Let them rest for a few minutes to allow the juices to redistribute.
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Serve with your choice of sides such as mashed potatoes, roasted vegetables, or a fresh salad. The maple glaze and smoke complement a wide range of accompaniments.