Easy Electric Smoker Pork Chops

Learn how to make delicious smoked pork chops using an electric smoker such as a Masterbuilt!

We take you step-by-step through seasoning your smoked pork chops, setting up your electric smoker for the cook, and smoking them to perfection.

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings people

Calories 750kcal

Cost $15

4 Pork Chops preferably thick cut, bone-in, about ¾ to 1 lb in weight each.
1 tablespoon Olive Oil
2 tablespoon Famous Dave's Rib Rub, or your favorite BBQ rub for pork, or our "In a Pinch" Recipe Below
½ Cup Blues Hog Original BBQ Sauce optional

Brush some olive oil on each side of each raw pork chop.
1 tablespoon Olive Oil
Mix the "In a Pinch" BBQ rub ingredients together and apply some to both sides of the pork chops and along the edges. Or use your favorite BBQ rub for pork such as Famous Dave's Rib.
2 tablespoon Dark Brown Sugar, 1 tablespoon Paprika, ½ tablespoon Kosher Salt, ½ tablespoon Chili Powder, ½ teaspoon Course Ground Black Pepper, 1 teaspoon Garlic Powder, ½ teaspoon Onion Powder, ¼ teaspoon Cayenne Pepper, 2 tablespoon Famous Dave's Rib Rub, or your favorite BBQ rub for pork, or our "In a Pinch" Recipe Below
Let the rub set on the pork chops for about 20-30 minutes while you startup the electric smoker.

Open up the electric smoker door and make sure the racks are all cleaned off and oiled up and in their proper place. Remove any shelves you do not plan to use to make cleanup easier later. Leave one shelf in place at the bottom for your disposable aluminum water pan.
Fill a disposable aluminum tray about half way with water and place it on the bottom shelf. Close the door.
Plug in and turn on the electric smoker and set the temperature to 275°F.
Once the electric smoker is up to temperature, place the pork chops in the smoker. No need to flip during the cook.

Put one load of wood chips in the chip loader and turn clockwise to dump them into the wood chip tray inside. There is no need to soak the wood chips in water.
Adjust the top vent to be open halfway and leave it this way for the remainder of the cook.
Once the initial load of wood chips have stopped making smoke, add one more load of wood chips for additional smoky flavor if you wish. Do not add any more wood chips after this.
Continue cooking the pork chops, rotating or flipping occasionally if needed for even cooking, until the internal temperature of each one reaches 145°F. This may take about 2 to 2.5 hours depending on the size of your pork chops.
If you want to apply barbecue sauce at the end, warm it up in a microwave dish before applying with a silicone basting brush.
Open the smoker door and gently baste the sauce on each side of each smoked pork chop. Close the door and continue cooking.
½ Cup Blues Hog Original BBQ Sauce
Once the internal temperature of the smoked pork chops has reached 165°F, remove them from the electric smoker and place on a cutting board or serving tray.
Let rest for 5-10 minutes before serving.

Calories: 750kcal