Smoked pork chops don't have to be something you have to just eat outside of home thanks to these simple directions and ingredients you too can smoke your own pork chops on your home smoker or big green egg.
Begin by preparing the brine by combining the brown sugar, salt, mustard, and garlic clove which has been smashed with the backside of a knife. Heat the vinegar to a just start to boil. Pour over the dry ingredients and then add the water. Stir to dissolve the sugar and salt. Let come to room temperature.
Place the pork chops in a large bag or bowl and cover with the brine. Refrigerate for at least 30 minutes but can set overnight.
30 minutes before grill time, soak the woodchips and get the Big Green Egg coals going. When the smoker is hot, adjust the temperature to a steady 250°.
Drain the woodchips and then add to the grill, spreading them out. Place the diffusing plate in the grill over the coals and chips. Place a drip pan with water or brine in it on the diffuser. Place the grill grate on top.
Remove the pork chops from the brine. Rinse them off and pat them dry.
Season with the pork salt.
Place on the 250° smoker. After 30 minutes, flip the pork chops and place a digital thermometer in them. Smoke until the internal temperature is 145°.
Remove from grill and place on a plate and cover for 10 minutes to rest.