Instructions

• 1 Brine: dissolve sugar and salt in the water and submerge the chops in the brine. Cover and refrigerate for 1 hour.
• 2 Combine the seasonings in a bowl and set aside.
• 3 Prep the wood chips before smoking by soaking them for 15 minutes in water, then drain. Using a large piece of heavy duty aluminum foil, wrap the wood chips in an 8 by 4 1/2 inch foil packet. Cut 2 evenly spaced slits in the top of the packet.
• 4 Remove the chops from the brine and pat dry. Season the chops with the spice mixture.
• 5 For Gas Grill: Remove cooking grate and place wood chip packet directly on the primary burner. Set the grate in place and turn on all the burners to high, cover and heat the grill until hot and the chips are smoking, about 15 minutes. Leave the primary burner on medium ad turn off the other burtners. Adjust primary burner as needed to maintain the grill temperature around 225. Smoke for 60 to 90 minutes.
• 6 Removed from grill and let stand for 10 minutes before slicing and serving.