Start your brine by heating 1 quart of water in a saucepan. Let the water come to a simmer, add the brine ingredients (kosher salt, dark brown sugar, and apple juice). Stir until dissolved then add 1 quart of ice water to the mixture. Add pork chops and brine mixture to a container large enough to hold the pork chops submerged, refrigerate for at least 4 hours, and up to overnight.
Preheat smoker to 225 F
Remove the pork chops from the brine solution and discard the used solution. Pat dry the pork chops with paper towels.
Combine the Rub seasoning in a small bowl, coat all sides of the pork chops.
Add the chops and wood chunks to the smoker and smoke until internal temperature reaches 140 F. Usually take 1 ½ to 2 hours.
Remove from smoker and wrap in aluminum foil and allow to rest for 10-15 minutes before serving.