Cookbook:Hickory Smoked Pork Chops

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

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
 * Olive oil
 * Soaked hickory chunks

Procedure

 * 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.