Cold smoking pork chops is an easy way to add incredible smoky flavor to your pork. The key is keeping the temp low, using a smoker or grill setup for cold smoking. This method infuses the pork with smoke without actually cooking it.
The smoked chops are then grilled or pan seared to finish. The result is juicy pork with smoke flavor that enhances every bite!
In this complete guide, I’ll explain how to cold smoke pork chops properly, covering:
- Benefits of Cold Smoking Pork
- Step-by-Step Instructions
- How Long to Cold Smoke
- Cold Smoking Safety Tips
- Proper Storage
- Finishing and Serving Smoked Chops
- Delicious Recipe Ideas
- FAQs About Cold Smoking Pork
Grab your favorite wood chips and rub – let’s get smoking!
Why Cold Smoke Pork Chops?
Hot smoking cooks the pork while infusing smoke flavor. Cold smoking imparts smoky taste without raising the temperature. Here are the perks:
- Intense smoky flavor – longer smoke time deeply seasons the meat.
- Juicy texture – chops don’t dry out since they aren’t cooked.
- Locks in marinade flavors – dry rubs have more time to penetrate.
- Customize doneness later – smoke first, then grill/pan sear to preferred done-ness.
- Make-ahead convenience – smoke chops in advance for quick meals later.
Cold smoked pork needs to be fully cooked before eating for food safety. But the built-in smoky depth it gains makes the extra step so worth it!
Step-by-Step Instructions for Cold Smoking Pork Chops
Follow these simple steps:
1. Prepare the Pork Chops
- Choose bone-in or boneless chops that are 1-2 inches thick.
- Trim off any excess fat or silverskin.
- Pat the chops dry with paper towels.
2. Apply a Dry Rub
- Coat all sides of the chops with a dry rub.
- Let them sit for 15-30 minutes so the rub penetrates the meat.
3. Set Up Smoker for Cold Smoking
- Load smoker with preferred wood chips – fruit woods like apple and cherry work well.
- Maintain temperature under 100°F, ideally between 55-75°F.
- Add ice packs or frozen water bottles if needed to keep temp low.
4. Place Chops in Smoker
- Set chops directly on racks. The smoke will circulate freely around them.
- No need to preheat like with hot smoking – place chops immediately after loading wood.
5. Cold Smoke for 1-3 Hours
- Most meats only absorb so much smoke flavor. 2 hours is usually sufficient.
- For stronger smoke, go up to 3 hours. But avoid oversmoking to prevent bitterness.
- Use a digital thermometer to monitor smoker temp throughout.
6. Remove Smoked Chops from Smoker
- Transfer smoked chops to a sheet pan or plate. Resist eating one before it’s cooked!
- Prepare to finish them immediately, or follow proper storage steps below.
That’s the basic cold smoking method. Now let’s talk about timing, safety, storage, serving and more.
How Long to Cold Smoke Pork Chops?
The ideal cold smoking time for pork chops is 1-3 hours. Some key considerations
- 30-60 minutes provides light smoke enhancement.
- 1-2 hours infuses moderate smoky flavor.
- Over 2 hours develops deep smoke penetration.
- Don’t exceed 3 hours or the pork can become bitter.
The thickness of the chops also factors in Thinner chops absorb smoke faster than thick chops Add more time for 2+ inch thick cuts if you want really intense smoky pork flavor.
Cold Smoking Safety Tips
Cold smoking is only safe when kept under 100°F Follow these guidelines
- Use an accurate digital thermometer to monitor temp.
- Add ice packs or frozen water bottles to keep temp down.
- If smoker can’t stay under 100°F, hot smoke fully cooked chops only.
- Don’t let chops sit out above 40°F for over 2 hours total before and after smoking.
- Cook cold smoked pork thoroughly to 160°F internal temperature before eating.
Maintaining proper food safety standards is crucial when cold smoking meat.
Proper Storage of Cold Smoked Pork
Since the chops are not fully cooked after cold smoking, proper storage is essential.
For short term storage (consuming within 1-2 days):
- Refrigerate smoked chops in a covered container up to 2 days.
For longer freezer storage (up to 2-3 months):
- Chill chops in fridge before freezing to prevent moisture loss.
- Double wrap chops tightly in plastic wrap and foil.
- Freeze in single layer with wax paper between chops.
- Use frozen chops within 2-3 months for best quality.
With proper refrigeration and freezing methods, you can smoke a big batch and enjoy the smoked pork chops later on busy weeknights.
How to Finish and Serve Cold Smoked Pork Chops
There are two easy ways to finish cold smoked pork chops:
Pan Sear
- Heat cast iron or stainless steel skillet over medium-high heat.
- Add touch of oil or butter.
- Cook chops 2-4 minutes per side until browned and 160°F internal.
Grill
- Preheat gas or charcoal grill to medium-high.
- Oil grates to prevent sticking.
- Grill chops 4-6 minutes per side to desired doneness.
Then serve the smoked chops with classic pairings:
- Smashed potatoes
- Southern-style greens
- Grilled corn on the cob
- Baked beans
- Cornbread muffins
And add your favorite barbecue sauce, compound butter, or herb drizzle on top. The smoked meat takes sauces and seasonings beautifully!
7 Tasty Recipe Ideas for Cold Smoked Pork
Beyond basic grilling, try these tasty ways to use smoked chops:
- BLT Salad – Dice and add to lettuce, tomato, bacon salad.
- Tacos – Chop and pile into tortillas with crunchy slaw.
- Flatbread Pizza – Top flatbread with sauce, smoked pork, cheese.
- Ramen Bowls – Thinly slice into Asian soup noodles.
- Loaded Baked Potatoes – Dice and mix into baked russets.
- Breakfast Hash – Chop pork into potato hash with peppers, onion, egg.
- Quesadillas – Stuff into tortillas with cheese, pepper, onion.
The smoky pork is so versatile! It adds deep flavor to pastas, sandwiches, eggs, soups, and more.
FAQs About Cold Smoking Pork Chops
Is it safe to eat cold smoked pork without fully cooking?
No, cold smoked pork must reach 160°F internal temperature before eating for food safety. Always pan sear, grill or otherwise fully cook smoked pork.
Can you hot smoke AND cold smoke pork chops?
Absolutely! Hot smoke fully until done first to lock in juices. Chill completely, then cold smoke 1-2 hours for extra flavor. Reheat to serve.
How much wood do you need to cold smoke chops?
Use approximately 1-1.5 cups of wood chips per hour of smoking time. Refill as needed to generate consistent smoke.
What flavor wood is best for smoking pork?
Fruit woods like apple, cherry, peach provide the classic sweet smoke flavor best paired with pork. Hickory and maple also work well.
Get That Smoker Fired Up!
Now you’ve got the full scoop on transforming basic pork chops into smokehouse masterpieces with cold smoking.
Following the step-by-step process, temperature guidelines, and storage tips, you can infuse incredible smoky flavor into pork. Cutting juicy, seared smoked chops at dinnertime will make you feel like a true pitmaster!
So grab your favorite rub, load the wood chips, and let’s get smoking some incredibly delicious cold smoked pork chops today. Your taste buds will thank you.