Smoked & Seared Kurobuta Thick Cut Boneless Pork Chops

1. **Prepare the Brine:** In a large container, whisk together 1 gallon of water, 1 cup of Morton's kosher salt, and 1/2 cup of brown sugar until the sugar and salt have completely dissolved.
2. **Brine the Pork:** Add the Kurobuta pork chops to the brine, ensuring they are fully submerged. Refrigerate for 6 hours.
3. **Prepare the BBQ Rub:** In a separate bowl, whisk together 1 cup packed brown sugar, 1/4 cup smoked sweet paprika, 3 tablespoons Kosher Salt, 2 tablespoons Black Pepper, 2 tablespoons mild chili powder, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 teaspoons chipotle powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon dried thyme. Whisk well to break up any clumps. Store this rub in an airtight container out of direct sunlight.
4. **Season the Pork:** Remove the pork chops from the brine, rinse lightly, and pat them thoroughly dry. Generously season the chops with your prepared All Purpose Chicken & Pork BBQ Rub.
5. **Smoke the Pork:** Preheat your Traeger Grills Ironwood 885 (or similar smoker) to 180F. Use hickory wood for smoking. Smoke the pork chops until their internal temperature reaches 100F.
6. **Render Fat and Sear:** Before searing the sides, place the pork chops fat side down on a preheated cast iron insert on a grill (e.g., 425F on a Ranger) or in a cast iron pan over medium-high heat. Render out the fat and crisp the fat cap.
7. **Finish Searing:** Sear all sides of the chops until the internal temperature reaches 145F.
8. **Rest:** Remove the chops from heat and let them rest for 10 minutes before serving. Pork chops seared in their own rendered pork fat are highly recommended for optimal flavor.