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⭐ Crowd Favorite
THE BEARDED BBQ PORK CHOP
Thick-cut pork chops coated generously in BEARDED BUZZ, smoked low and slow for juicy tenderness, then finished with a glossy brush of TEXAS GOLD RUSH BBQ SAUCE for the perfect sweet heat. Simple. Bold. Backyard approved.
Method
Smoker
Smoker Temp
225–250°F
Cook Time
60–90 min
Finish
Sauce & set
Ingredients
The Pork Chops
- 4 thick-cut pork chops (1"–1.5")
- Light coat of oil (olive oil or avocado oil) to bind seasoning
- BEARDED BUZZ seasoning (generous coat)
Seasoning note: Pat the chops dry, add a light oil coat, then season heavy with
BEARDED BUZZ on all sides. Let them sit 10–15 minutes while the smoker preheats.
Finish (The Glaze)
Sauce + Optional Boost
- TEXAS GOLD RUSH BBQ SAUCE (for brushing)
- Optional: 1 Tbsp honey (extra shine)
- Optional: 1 tsp apple cider vinegar (adds bite)
Smoke
- Clean-burning hardwood (oak, pecan, or hickory)
Target Temp
- Pull at 145°F internal, rest 5–10 minutes
Instructions
-
Preheat + Season
Preheat smoker to 225–250°F. Pat pork chops dry, add a light oil coat, then season generously with BEARDED BUZZ on all sides.
-
Smoke
Place chops on the grates and smoke until they hit 135–140°F internal (usually 60–90 minutes depending on thickness and smoker temp).
-
Sauce + Set
Brush both sides with TEXAS GOLD RUSH BBQ SAUCE. Keep smoking 10–15 minutes to let the sauce tack up and set.
-
Rest + Serve
Pull chops at 145°F internal. Rest 5–10 minutes, then slice and serve. The rest locks in juices—don’t skip it.
Finish line: sauce late, set it quick, and rest before slicing. That’s how you keep chops juicy.
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