Instructions

1. 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. 2
   Insert pork chops and brine in the refrigerator for 1–2 hours.
3. 3
   Drain pork and pat dry with paper towels. Discard remaining brine.
4. 4
   Combine remaining seasonings and rub on both sides of each pork chop.
5. 5
   Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250°F.
6. 6
   Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.
7. 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. 8
   Move to a plate and let rest 5 minutes. Serve warm.