Skip to Main Content
Smoked & Brined Bone-In Pork Chops

Smoked & Brined Bone-In Pork Chops

By Traeger Kitchen

Add juicy, wood-fired pork chops to your next smoke session. Bone-in pork chops are put in a sweet and savory brine bath before getting smoked low and slow over mesquite. Finish them off on high heat for one memorable meal.

Prep Time

15 Minutes

Cook Time

2 Hours




This recipe serves:


Units of Measurement:
4 Cup apple juice
1 Cup brown sugar
2 Bay leaves
1 Tablespoon black peppercorn
4 Clove garlic
4 Sprig thyme
1 lemon zest
1 orange zest
1 Cup Salt
4 Cup ice water
1 Whole (8 bone) pork loin roast, trimmed and frenched


  • 1

    In a medium saucepan combine the apple juice, brown sugar, salt, bay leaves, black peppercorns, garlic cloves, thyme, lemon and orange zest and bring to a simmer over medium heat. Simmer until salt and sugar have dissolved.

    • 4 Cup apple juice

    • 1 Cup brown sugar

    • 2  Bay leaves

    • 1 Tablespoon black peppercorn

    • 4 Clove garlic

    • 4 Sprig thyme

    • 1  lemon zest

    • 1  orange zest

    • 1 Cup Salt

  • 2

    Pour mixture over ice water and stir. Let sit at room temperature until cool. Pour cooled brine over pork chops, weigh them down with a stack of plates and place in the refrigerator to brine overnight.

    • 4 Cup ice water

    • 1 Whole (8 bone) pork loin roast, trimmed and frenched

  • 3

    Remove the pork chops from the brine, rinse, and pat dry.

  • 4

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 - 15 minutes.

    225 ˚F / 107 ˚C

    Super Smoke

  • 5

    Place the pork chops directly on the grill grate and cook for 1-1/2 to 2 hours or until the internal temperature registers 130 degrees F with an instant-read thermometer when inserted into the thickest part of the pork chop.

    225 ˚F / 107 ˚C

    130 ˚F / 54 ˚C

    Super Smoke

  • 6

    Remove chops from the grill and increase the temperature to 450 degrees F (set to 450° F if using a WiFIRE-enabled grill) and preheat, lid closed for 10 minutes.

    450 ˚F / 232 ˚C

  • 7

    Return the chops to the grill and cook for 10-15 minutes more (flipping once halfway through) or until the internal temperature registers 145 degrees F in the thickest part.

    450 ˚F / 232 ˚C

    145 ˚F / 63 ˚C

  • 8

    Remove from grill and let rest ten minutes before serving. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.

Your Cart