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Hickory Smoked Pork Chops

Pork chops seared hot then cooked slowly over hickory wood makes your mouth water just thinking about it, right?

Source and licence

"Hickory Smoked Pork Chops" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hickory_Smoked_Pork_Chops, revision 4505204), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hickory_Smoked_Pork_Chops&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4505204

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled.
  2. Insert pork chops and brine in the refrigerator for 1–2 hours.
  3. Drain pork and pat dry with paper towels. Discard remaining brine.
  4. Combine remaining seasonings and rub on both sides of each pork chop.
  5. Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250°F.
  6. Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.
  7. Move to smoker and insert a probe thermometer into one of the chopes. Cover and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast. Carry-over will take it the last 5 degrees. Keep checking the temperature and microwave if needed to get above 145°F.
  8. Move to a plate and let rest 5 minutes. Serve warm.