Combine the apple juice, acv, salt, sugar, and bbq rub in a ziplock bag.

Add the pork chops to the brine, and then place in the refrigerator for at least an hour, and up to two hours.

Setup your smoker to smoke at 225 degrees.

Remove the pork chops from the brine and pat dry with a paper towel. Season each side of the pork chops with the same rub you used in the brine, and then place the pork chops in your smoker.

Let the pork chops smoke until the internal temperature hits 110 degrees.

At 110, remove the pork chops and adjust your smoker to cook as hot as it can get (450+ degrees)

Place a cast iron skillet in the smoker, and add a pat of butter to the skillet, then place each of the pork chops in the skillet.

Let the chops cook until the internal temp hits 130, then flip the pork chops.

They're done when the internal temperature hits 145 degrees.