Ingredients
1/2
cup packed brown sugar
1/4
cup salt
2
dried bay leaves
1
clove garlic, crushed
1
teaspoon whole black peppercorns
4
cups water
6
bone-in center-cut pork loin chops, about 1 inch thick (4 to 5 lb)
4
to 6 chunks wood for smoking (hickory, mesquite or apple)*
2
tablespoons packed brown sugar
1/2
teaspoon garlic powder
1/2
teaspoon black pepper
1/4
teaspoon ground red pepper (cayenne)
Preparation
In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place pork chops in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 8 hours.
Cover wood chunks with water; soak at least 30 minutes.
Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions.
Meanwhile, remove pork chops from brine; discard brine. Blot pork chops dry with paper towels. In small bowl, mix 2 tablespoons brown sugar, the garlic powder, black pepper and red pepper. Rub each side of pork chops with slightly less than 1 teaspoon brown sugar mixture.
Arrange pork chops 1 inch apart on top and bottom smoker racks. Cover and smoke about 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 160°F (pork will remain pink when done). If smoking stops, add additional wood chunks through side door of smoker.
