Pork chops

Pork chops are best if brined.  However, since pork chops are already salty, I usually only brine them for 4 hours rather than overnight.  I also do not add any rub to my pork chops.  See my earlier posts for brine recipes.  Reduce the brine time appropriately if you are using a more concentrated boiled brine rather than a simple cold mixed brine.

Direct heat

Pork chops will be slightly pink if cooked to a temperature less than 157°F, but will dry out if cooked to a temperature of more than 163°F.  As long as they are cooked to a temperature more than 145°F they are safe to eat.  I like mine cooked to exactly 145°F because at this temperature they are fully cooked and really moist.  However, my wife likes hers a little less pink, so we have settled on 150°F.

Set smoker for direct cooking at 400°F.  Grill chops on smoker, turning once, to medium doneness, about 3-4 minutes per side, until internal temperature on a thermometer reads 150°F, followed by a 3-minute rest time.