Hickory Smoked Pork Chops

Ingredients

• 4 thick-cut pork rib chops
• 1 cup salt
• ¾ cup honey
• 2 cups hot apple cider vinegar
• 2 pounds ice
• 1 tablespoon cayenne pepper
• 2 tablespoons paprika
• 2 tablespoons ancho chile powder
• 1 tablespoon black peppercorns, cracked
• to taste olive oil
• to taste soaked hickory chunks

Steps

1. Combine the salt, honey, and vinegar in a gallon-size zip-top bag.
2. Add ice.
3. Shake until the ice is mostly melted and the mixture has cooled.
4. Insert the pork chops.
5. Brine in the refrigerator for 1–2 hours.
6. Drain the pork.
7. Pat dry with paper towels.
8. Discard remaining brine.
9. Combine remaining seasonings.
10. Rub on both sides of each pork chop.
11. Get your smoker ready.
12. Place the chunks in the firebox.
13. Keep the smoker at around 250°F.
14. Brush with olive oil.
15. Grill on high just until marked.
16. Flip and repeat 1 more time.
17. Move to the smoker.
18. Insert a probe thermometer into one of the chopes.
19. Cover and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.
20. Carry-over will take it the last 5 degrees.
21. Keep checking the temperature and microwave if needed to get above 145°F.
22. Move to a plate.
23. Let rest 5 minutes.
24. Serve warm.