At least 4 hours before you want to eat,Brine the Pork chops:a) Rinse the pork chops and place in a ziploc bag or submerged in a 9” X 13”pan. b) Mix vigorously the hot water and Kosher salt until the salt dissolves completely. Stir in the ice until it melts. Ensure that the brine is cool. Pour the brine into the ziplock bag or pan. c) Return to the fridge for 1-2+ hours.
About 2 hours before you want to eat,make and apply the Rub:a) Remove the Pork Chops from the fridge about 30minutes before you start cooking them to apply the rub.b) Whisk all of the spices(brown sugar, paprika, freshcracked black pepper, sea salt, garlic powder, onion powder, cayennepepper) for the pork rub together in a small bowl. Remove the pork chops frombrine; pat dry. Discard brine. c) Generously coat the pork chops with pork dryrub; coat well.
Smoke the Chops, pre-seara) Preheat smoker to 225 degrees with Super smoker mode (if available).b) Place the chops on the grill or smoker. c) Placed the washed rosemary sprigs on the porkchopsd) Cook until the internal temperature is 130 to 135degrees. Focus your attention on the temperature, not the amount of time it takes. Typically it takes about 60 to 90 minutes to reach this temperature. It depends mostly on how thick the chops are, although there can be other variables with smoking, such as heat regulation or even the weather outside.e) Remove the pork chops from the smoker and cover them to keep the heat in.f) Remove the rosemary and throw away – don’t reverse sear it.
Reverse Seara) Turn the smoker up to 400. b) When the grill is hot, place the pork chops backonto the grill for 2 to 4 minutes on each side.c) For the last 60 seconds of the sear, add a smallpad of butter to each chop.d) Pork chops are fully cooked at 145. Rememberthat the pork chop will continue to cook for a few degrees so remove from thegrill at about ~142.e) Remove from the grill and tent with foil/ brownpaper, and allow them to rest for about 5 minutes before serving.
