Trim away any excess fat or loose bits of pork from each pork chop.
Dry brine the pork chops by covering each side with Kosher salt, place on a baking sheet, and refrigerate for up to 24 hours.
After brining, remove any excess salt that was not absorbed by the pork chop, then season each one with BBQ seasoning.
Fire up the smoker to 250°F.
Smoke the chops until the internal temperature is 145°F. If smoking on a grill that has heat coming from the bottom, flip the pork chop once or twice during smoking so that each side cooks evenly.
Once the pork chops are cooked through, rest for 10 minutes before slicing against grain.
Notes
Wood - For this cook, we used a chunk of apple smoking wood to give a nice smoky flavor to the pork chops. Depending on the type of smoker you are using, you can use pellets or wood chips as well.