3 cups water
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons molasses
2 cloves garlic, smashed
2 bay leaves
1 tablespoon dried thyme
1 teaspoon peppercorn
2 cups ice cubes
In a medium-sized saucepan combine water, salt, sugar, molasses, smashed garlic, bay leaves, thyme, and peppercorn. Bring to a boil and heat, stirring, until salt and sugar have dissolved. Remove from burner, and add ice cubes to cool quickly.
Place pork chops in a container or heavy-duty resealable bag, pour cooled brine over meat, and refrigerate between 1-12 hours.
Soak 2-4 wood chunks in water for at least an hour, then wrap loosely in foil and pierce several times with a fork. Place wood chips below cooking grids.
Preheat grill to about 600ºF (remember cooking settings/times will vary between grills). Meanwhile, remove chops from brine and pat dry with paper towels. Rub both sides with your favorite rub (we used a wonderful rub from Rendezvous).
Reduce temperature to about 450ºF, and brush or spray the cooking grids with vegetable oil to prevent sticking.
Place the chops on the grill and sear for 2 minutes. Turn the chops to sear the other side for 2 more minutes. Reduce heat to 350ºF and turn the chops, allowing them to cook for 3 minutes. Turn once more and allow to cook for 3 minutes (the internal temperature of pork should generally be about 160ºF). Remove from grill, and brush chops with your favorite barbecue sauce (we enjoyed them without any sauce).