Smoked Creole Mustard Chops

Ingredients

• 4 pieces Thick-cut bone-in pork chops (1.5 inch thick)
• 0.5 cup Creole mustard (Zatarain's style)
• 1 teaspoon Liquid crab boil concentrate
• 2 tablespoons Smoked paprika
• 1 teaspoon Cayenne pepper
• 1 tablespoon Dried thyme
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 2 tablespoons Dark brown sugar
• 1 tablespoon Kosher salt
• 1 tablespoon Black pepper
• 3 large pieces Hickory wood chunks

Instructions

1. 1

   Pat the pork chops completely dry with paper towels to ensure the marinade adheres properly.

2. 2

   Whisk together the Creole mustard, liquid crab boil, and all dry spices in a medium bowl to create a thick paste.

3. 3

   Coat each chop generously with the mustard paste, ensuring all surfaces are covered; refrigerate for at least 4 hours, preferably overnight.

4. 4

   Prepare your smoker for indirect cooking, stabilizing the temperature at exactly 225°F (107°C) using hickory wood for a robust smoke profile.

5. 5

   Place the chops on the smoker grate and insert a digital probe thermometer into the thickest part of the largest chop.

6. 6

   Smoke the chops until they reach an internal temperature of 135°F, which typically takes 60 to 90 minutes depending on thickness.

7. 7

   Increase the smoker heat or transfer to a cast-iron skillet for a 60-second high-heat sear per side to caramelize the mustard crust.

8. 8

   Remove from heat and allow the meat to rest for 10 minutes to let the juices redistribute before serving.