Ingredients
4pork chops,thick cut, bone in, at least 1½ inches
8cupswater,divided use
¼cupkosher salt,do not use table salt
3tbspsugar
½tspallspice,ground
2tspfennel seeds,lightly crushed
2tspwhole peppercorns
1bay leaf
2garlic cloves,crushed
3fresh thyme sprigs,or 1 tsp dried thyme
1tbspolive oil
3tbspBBQ rub,see recipe notes for link to recipe.
Preparation
Pour 1 cup of boiling water into a large bowl that will fit all of the pork chops. Make sure the bowl will fit into the refrigerator.
Add the salt and sugar to the water and stir until dissolved
Add the allspice, fennel seeds, peppercorns, bay leaf, garlic and thyme to the bowl.
Add 7 cups of very cold water to the bowl and stir to combine
Place the pork chops in the bowl, making sure that they’re completely submerged. Add more water if needed.
Cover the bowl and place it in the refrigerator for at least 6 hours, or up to 24 hours.
Remove the pork chops from the brine and pat dry with paper towels
Preheat an electric smoker to 250 degrees F. Load apple wood chips into the smoker.
Preheat a grill, skillet or grill pan to medium high heat
Drizzle the olive oil over the pork chops, then rub the BBQ spice onto both sides.
Place the pork chops on the grill or grill pan and cook for 2 to 3 minutes per side or until just slightly charred.
Place the pork in the smoker and cook for 45 to 60 minutes or until a thermometer inserted into the thickest part of the pork chop registers 145 degrees F.
Let the pork chops rest for at least 5 minutes, then serve.
