smoker ChartsDATASHEET // CT-SM-040
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pork Chops (1-inch Thick, Bone-In) in the smoker
Specification: 1.5-inch thick-cut bone-in pork rib chops, dry brined 2 hours, smoked over pecan wood
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
60–75 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
135°F (pull from smoke) → sear to 145°F (63°C) medium
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare pork chops (1-inch thick, bone-in) (1.5-inch thick-cut bone-in pork rib chops, dry brined 2 hours, smoked over pecan wood).
2
Cook
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Pink smoke ring beneath a mahogany surface; internal probe reads 135°F before quick direct reverse sear. Confirm internal temperature reaches 135°F (pull from smoke) → sear to 145°F (63°C) medium. Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Safe Cooking of Pork (145°F + 3 min rest); National Pork Board Reverse-Sear Guide.
Pro Tip: Reverse-sear thick-cut chops: smoke at 225°F until 135°F, then sear 60 seconds per side on a blazing grate or cast-iron skillet to hit 145°F.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)