1: Place the pork chops in a nonreactive baking dish just large enough to hold them, or a heavy-duty resealable plastic bag.
2: Make the brine: Place the coarse salt, sugar, and curing salt in a large bowl. Add the hot water and whisk until the salts and sugar dissolve. Whisk in the cold water and let the brine cool to room temperature. Pour the brine over the pork chops. Cover the baking dish with plastic wrap, or squeeze out the air and seal the bag and place it in an aluminum foil pan or roasting pan to contain any leaks. Brine the chops in the refrigerator for 12 hours, turning them over once or twice.
3: Make the rub. Place ingredients in a mixing bowl and mix well, breaking up any lumps in the brown sugar with your fingers.
4: Drain the pork chops, discarding the brine. Rinse under cold water and blot dry with paper towels. Let the pork chops air dry in the refrigerator for 3-4 hours.
5: Drizzle olive oil over the pork chops and generously season the spice rub.
6: Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer.
7: Oil the smoker rack. Place the pork chops directly on the rack and smoke them until they reach an internal temperature reads 145°F. (Insert your instant-read thermometer through the side of the chop.) This will take 1 to 1½ hours depending on the size of your pork chops.
8: Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.
9: Direct grill the chops until sizzling and browned on both sides, 2 to 3 minutes per side. Give each a quarter turn halfway through grilling to lay on a crosshatch of grill marks. Be sure to grill the edges of the chops.
Optional:: Baste the pork chops with your favorite barbecue sauce just before they finish cooking.
