Super Flavorful & Juicy Brined Smoked Pork Chops

To make the basic simple brine:

Whisk 2 cups apple juice, 2 tbsp kosher sea salt, and 2 tbsp maple syrup together vigorously until the salt is dissolved. Add up to 2 lbs of pork chops to the brine. Brine for a minimum of 4 hours or overnight. (If chops are 2"+ thick and dense, an overnight brine is recommended. For thinner chops or higher fat content, brine for less time).

Cooking Instructions:

Preheat your Traeger grill to 225°F. Remove chops from the brine and shake off any excess (no need to rinse). Insert a Traeger probe into one of the chops from the side. Place the chops on the grill and smoke until the internal temperature reaches 120-130°F. Increase the grill temperature to 400°F and glaze chops with your favorite BBQ sauce. Continue to grill chops and re-glaze as needed until the pork reaches the desired internal temperature: 145°F for medium rare, 150°F for medium, 155°F for medium well, 160°F for well done. Remove from the grill, rest for a couple of minutes, then slice and serve.