Double-Cut Smoked Pork Chops

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1. Bring water, kosher salt, brown sugar, garlic, peppercorns, herbs, and bayleaf to a boil in a small pot. Stir until the salt and sugar fully dissolve. Take off the heat and stir in the beer and ice - cool completely
2. Score the fat edge of the chops with your knife, then place the chops into a large ziploc bag and add the cooled brine - seal and refrigerate up to 4 hours
3. Preheat your pellet grill to 225 (no smoker, see below)
4. Place the chops directly on the smoker grates. Smoke until the internal temperature hits about 120 - roughly 45 to 60 minutes. While they smoke, make the glaze
5. While they smoke, in a small saucepan, combine the apple cider, maple syrup, and apple cider vinegar over medium-high heat and bring to a boil. Drop the heat to medium-low to maintain a steady simmer. Cook for 8 to 10 minutes until it thickens slightly, and the liquid coats the back of a spoon. Remove from heatand stir in the cold butter until smooth. Set aside. 
6. As the chops near 120°F, heat a cast-iron skillet over high heat with 1 tablespoon of high-smoke-point oil until it just begins to smoke.
7. Pull the chops from the smoker at 115 and place them straight into the hot skillet.
8. Sear for just roughly 60 seconds per side to develop a fast crust, and don't forget the fat cap. Pull them out of the skillet when the internal temperature reads 130°F to 135°F Immediately brush a thick layer of the warm glaze all over them, and put back in the smoker.
9. Leave them for 5 to 7 minutes until the glaze turns sticky, tacky, and shiny, and the internal temperature reaches 138.  
10. Remove and let rest 5 minutes before cutting
11. The internal temperature will carry over to a perfect, juicy, slightly pink 145-ish
12. Slice and serve

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Oven Option

1. Preheat the oven to 250
2. After brining and drying the chops as directed above, place on a wire rack set over a baking sheet
3. Roast until the center of the thickest chop reaches 115 about
4. Meanwhile, make the glaze as directed above
5. Heat a cast-iron skillet over high heat with 1 tablespoon high-smoke-point oil until just beginning to smoke
6. Sear the chops for about 60 seconds per side, until nicely browned. Brush generously with the glaze, then return them to the wire rack.
7. Turn the oven up to 425 and return the chops for 5 to 7 minutes, until the glaze is sticky and shiny and the internal temperature reaches about 138
8. Remove and let rest for 5 minutes. Carryover cooking should bring them to 145-ish
9. Slice and serve