Good Shepherd™ Smoked Pork Chops
★ Issue CMSC·18–016 · Published 17 Dec 2018
BBQ/Smokedchopchops

Good Shepherd™ Smoked Pork Chops.

Smoke thick-cut pork chops low and slow, then sear hard to lock in Good Shepherd's lamb-spice bite

PREP 10 min
COOK 90 min
TOTAL 1:50h h
SERVES 6 people
HEAT medium
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
SmokerInstant-read thermometerGrill or cast iron skilletTongs

Smoke thick-cut pork chops low and slow, then sear hard to lock in Good Shepherd's lamb-spice bite

Ingredients

FOR THE CHOPS

  • Casa M Spice Co™ Good Shepherd™ or Uncontrolled Good Shepherd™
  • ~1/4 teaspoon/pound Pink Himalayan Salt
  • 6 1-1/2" to 2" thick pork chops

Method

  1. 01

    Heat your smoker

    15 min

    Get that smoker dialed in to 160℉ — low and slow is the whole point here. You're not cooking these chops fast; you're letting smoke wrap around them gently.

  2. 02

    Season with salt

    2 min

    Use about 1/4 teaspoon per pound of pork chop and work it in with your fingers. Salt opens up the meat's surface so it actually absorbs what comes next.

  3. 03

    Apply Good Shepherd™ rub

    3 min

    Coat all surfaces — top, bottom, edges — with a generous hand of Good Shepherd™. That lamb-spice punch needs contact with the meat to do its job.

  4. 04

    Smoke the chops

    75 min

    Set them in the smoker and let them ride for 60–90 minutes until their internal temp hits 100℉–110℉. They're not done cooking yet; you're building smoke flavor and gentle heat.

  5. 05

    Heat your grill

    10 min

    Get it ripping to 400℉–450℉ medium heat. You need that surface hot enough to sear hard and lock in all that smoke flavor plus create a crust.

  6. 06

    Sear the chops

    10 min

    Move them to the grill and hit them hard — 5–10 minutes per side depending on thickness, applying more Good Shepherd™ as you like. You're driving the internal temp to 150℉–160℉ and building a flavorful char.

  7. 07

    Rest the chops

    10 min

    Pull them to a platter and let them sit quiet for 10 minutes. This lets the juices settle back in instead of running all over your plate.

  8. 08

    Serve

    Plate them up and get ready to accept the compliments — these things are going to blow people away. You've earned it.

From Mike's Notebook

01

Thick-cut pork chops need 15 minutes rest after smoking before the sear—meat carries over cooking.

02

Good Shepherd™'s lamb notes fade under heavy char, so sear hard but fast—90 seconds per side max.

03

Pink salt draws moisture to the surface; apply it right before the smoker, not hours ahead.

Cooked It?

Tell us how it went.

Lucas Harbeck

Definitely need to try this haven’t done many pork chops lately sounds like a great combo