Steps

• Step 1

  In a medium saucepan combine the apple juice, brown sugar, salt, bay leaves, black peppercorns, garlic cloves, thyme, lemon and orange zest and bring to a simmer over medium heat. Simmer until salt and sugar have dissolved.

  Ingredients

  • 4 Cup apple juice

  • 1 Cup brown sugar

  • 2  Bay leaves

  • 1 Tablespoon black peppercorn

  • 4 Clove garlic

  • 4 Sprig thyme

  • 1  lemon zest

  • 1  orange zest

  • 1 Cup kosher salt, preferably Diamond

• Step 2

  Pour mixture over ice water and stir. Let sit at room temperature until cool. Pour cooled brine over pork chops, weigh them down with a plate to keep them submerged, and refrigerate in the brine for at least 2 hours and up to 24 hours.

  Ingredients

  • 4 Cup ice water

  • 8  bone-in, center-cut pork chops (1 to 1 1/2 inches thick)

• Step 3

  Remove the pork chops from the brine, rinse, and pat dry.

• Step 4

  When ready to cook, preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. If available, use Super Smoke.

  00:15

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Holding a leave-in meat thermometer parallel to your work surface, insert it into the middle of the thickest pork chop avoiding bone. Place the pork chops directly on the grill grate and cook for 1 1/2 to 2 hours or until the internal temperature registers 130°F.

  02:00

  225 ˚F / 107 ˚C

  130 ˚F / 54 ˚C

  Super Smoke

• Step 6

  Remove the chops from the grill and increase the temperature to 450°F.

  00:10

  450 ˚F / 232 ˚C

• Step 7

  When the grill has reached its new temperature, return the chops to the grill and cook, flipping once, until the internal temperature registers 145°F, about 10 minutes.

  00:15

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

• Step 8

  Let the pork chops rest for 5 to 10 minutes before serving. Enjoy!