Trim the Chops:
Pat the pork chops dry with paper towels. Trim about 85% of the exterior fat, leaving just a little to create flavor and light char when seared.

Salt Brine:
Season generously with kosher salt on all sides — top, bottom, and edges.
Let the chops sit on a board at room temperature for 45 minutes to 1 hour.
(This allows the salt to penetrate and the meat to relax for even cooking.)

Smoking Process:
Set Up Your Smoker:
Preheat your Z Grills to 225°F using cherry pellets for a mild, sweet smoke flavor.

Smoke the Chops:
Place chops on the middle rack and insert a temperature probe into the thickest part.
Smoke until the internal temp hits 105-110°F (about 1 to 1.2 hours).

Remove and Rest:
Pull the chops from the smoker and let them rest on a cutting board while you prepare for the sear.

Searing & Glazing:
Crank the Heat:
Remove the middle rack and raise the temperature to 450-500°F. Allow the grill to come fully up to temp.

Sear the Chops:
Place chops back on the grill and close the lid. Cook for 4-5 minutes per side to develop a nice crust.

Glaze & Flip:
Mix your BBQ sauce and honey (75% BBQ / 25% honey). Begin basting the chops after the first flip.
Continue to baste, flip, baste, flip every few minutes for a total sear time of 7-10 minutes.
(A little flame is fine — that char adds big flavor. Just monitor closely.)

Finishing Up:
Once the internal temperature hits 140°F, remove the chops from the grill.

Let them rest for 7-10 minutes — carryover cooking will bring them to about 147°F, perfect for juicy pork.

Slice, serve, and enjoy that smoky, sweet, flame-kissed perfection!