These are the best pork chops I’ve ever had. My husband is a big fan of Malcolm Reed (HowToBBQRight). These were his recipe and they’re easy, moist and flavorful. They’re also really pretty!
6, thick-cut bone-in pork chops
For the brine:
64 ounces apple juice
1 cup brown sugar
1/2 cup kosher salt
1/2 cup BBQ rub (we used Killer Hogs BBQ Rub)
Additional Killer Hogs BBQ Rub to season chops
Prepare the brine by mixing apple juice, brown sugar, kosher salt and 1/2 cup BBQ rub. Place in a food-safe brining container. Let brine in for 2 hours in the refrigerator.
Remove from the brine and remove any excess liquids. Sprinkle additional seasoning evenly over the chops.
Set smoker to 250 degrees using hickory wood for the smoke. You can also use any fruit wood of your choice.
Smoke chops, turning once, until they reach an internal temperature of 140 degrees when checking with a meat thermometer. This takes roughly an hour and a half, depending on the thickness of your chops. We use about a 1 1/4″ thick chop. Remove and wrap in foil to rest. The chops will gain an additional 5 degrees of internal temp at this stage. It’s important not to OVERCOOK as the chops will get too dry.