8-48 hours prior to cooking, brine the pork chops. In a large mixing bowl, large covered food container or Ziploc bag, combine water, maple syrup and salt. Mix together until salt is dissolved. Brine should be sweet and slightly salty. Submerge pork chops into the brine and place covered or sealed in a refrigerator for at least 8 hours and up to 48 hours.

Prepare your smoker. If using a dedicated smoker, preheat to 275°F. If using a charcoal grill, create an indirect set-up by building a pile of coals with soaked wood chips on one side of the grill. Pour hot coals over and place lid with vent holes on the opposite side from the fire. If using a gas grill, wrap soaked wood chips in aluminum foil and poke holes all over to create a ‘smoker boat’ and set one burner to high heat. Place the smoker boat directly above the burner.

Remove pork chops from the brine and pat dry with paper towels. Apply a light dusting of your preferred rub on all sides of the pork chops.

Place pork chops over indirect heat (on opposite side from the fire, burners or heat source). Close smoker/grill and cook for about 30-45 minutes or until an instant read thermometer inserted into the thickest part of the pork chop reads 145°F. Remove from heat.

If desired, sear the pork chops over direct heat for 1 minute per side for extra char and caramelization. Allow pork chops to rest for at least 5 minutes before slicing and serving.