BBQ Bourbon Praline Smoked Pork Chops

I normally do not buy pork loin chops because they are fairly dry IMO.

These were in the freezer and I had seen a video using a bourbon praline glaze so I decided to smoke these chops and use this glaze.

Just a quick mention this glaze is bar none the best glaze I have ever used for ham. Think praline candy and that is what you get with this glaze.

In fact I could sit and eat this by the spoonfull it is that good.

About 30 minutes before the chops go into the smoker I start it up. The cooking temperature needs to be right at 250 degrees with a light smoke. I like cherry wood for pork but any mild fruit wood would work great.

Place the chops on the smoker rack and keep an eye on the internal temperature. Even though we’re cooking at 250 these chops will not take long.

The target temperature for pork chops is 145 degrees. But you want to get them off at 140 to allow for 5 degrees carry over.

My objective is not to go over this temperature so using a Chef Alarm is a good idea.

Maverick ET-733 Wireless BBQ and Meat Thermometer
That being said it is pretty hard to overcook a piece of meat with one of these monitors. Mine is a pretty cool gadget by Maverick the ET-733 Redi-Chek. I got it at Amazon for around $70. My set came with Bear Claws which are a God send if you make any kind of pulled meat.

The Bear Claws are sturdy and sharp. They will pull a large pork butt into shreds in short order. Far better than trying to use your kitchen forks.

ET733 Wireless BBQ Meat Thermometer, includes BEAR PAW Meat Handler Forks

I am not using my monitor this time however.

You can expect about an 1 1/2 hour cook time. As soon as my digital thermometer hits 130, it’s time to get the chops out of the smoker to add the sauce.

I spoon the Bourbon Praline Sauce onto them and place them back in the smoker to heat to 140 degrees. I use my digital thermometer on the smallest and largest chop. The glaze will set and when the chops are at 140 degrees I remove them from the smoker. Make sure you check the other chops to make sure they’re at the same temperature.

Allow them to rest covered for about 5 to 10 minutes and serve.


Bourbon Praline Glaze
Add your chops to a plastic bag and add Memphis Dust and shake them until all generously covered.
Bourbon Praline Glaze
Place the chops on a rack in a foil covered pan.
Bourbon Praline Glaze
When the smoker is to temp place in the center and add your wood chips to start your smoke.
Bourbon Praline Glaze
Make your glaze and set it aside until your chops are done.
Bourbon Praline Glaze
When chops reach 130 degrees take them out and add the glaze then return to smoker until temp is 140 degrees.
Bourbon Praline Glaze
When chops are done remove from smoker, cover them with foil for 5 to 10 minutes and serve.
Bourbon Praline Glaze
This is the best pork glaze I have run across in all of my years of cooling. I now use it on many things including sweet potatoes.
Write a review
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
2159 calories
231 g
243 g
127 g
6 g
61 g
496 g
75 g
221 g
4 g
58 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2159
Calories from Fat 1105
% Daily Value *
Total Fat 127g
Saturated Fat 61g
Trans Fat 4g
Polyunsaturated Fat 14g
Monounsaturated Fat 44g
Cholesterol 243mg
Sodium 75mg
Total Carbohydrates 231g
Dietary Fiber 6g
Sugars 221g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Stick of Butter
  2. 1 Cup of Brown Sugar
  3. 1/2 Cup of Chopped Pecans
  4. 2oz Bourbon
  5. 2oz Apple or Pineapple Juice
  1. Melt half of the stick of butter in a small sauce pan over medium heat. Stir in the brown sugar and as it starts to melt, pour in the bourbon.
  2. The mixture needs to cook for several minutes to cook off the alcohol. Once it starts to gently boil remove it from the heat and fold in the pecans.
  3. It will start to thicken at this point, so add the remaining butter and the apple juice.
  4. Set aside until ready to spoon over your meat.
A Food Orgasm

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