Brining is going to help your pork chops retain moisture during smoking and add to the flavor of the meat.
Brine– ½ cup Kosher Salt– 1 cup packed dark brown sugar– 1 cup Apple JuiceSeasoning Rub– 2 tablespoons Ground Black Pepper– 1 tablespoon Paprika– 2 tablespoons Onion Powder– 1 tablespoon Garlic Powder– ½ teaspoon Ground Cinnamon
1. Remove the pork chops from the brine solution and discard the used solution. Pat dry the pork chops with paper towels.
2. Combine the Rub seasoning in a small bowl, coat all sides of the pork chops.
3. Preheat smoker to 225 F. Add the chops and smoke until internal temperature reaches 140 F.
4. Remove from smoker and wrap in aluminum foil and allow to rest for 10-15 minutes before serving.