In a pot, add water, salt, sugar, black pepper, garlic, dried thyme, and cayenne pepper.
Bring brine to boil, then cool brine.
This is enough brine for one chop 3 to 4 ribs thick.
Place chop in Ziploc bag (1-gallon size freezer bag)
Make sure the chop is completely coated and squeeze out any extra air in the bag.
Refrigerate the meat for 24 hours as it soaks up the brine.
Remove the pork chop from the refrigerator.
Take chops from the Ziploc bag and rinse off in cold water.
Pat chops dry.
Rub chops with olive oil and season the chops with your favourite pork rub on all sides.
Fill the Traeger hopper with pecan pellets. Turn Traeger to 180 Degree Feranhiet.
Place chops rib side down.
Smoke for 3 to 4 hours, or until the internal temperature of the chop reaches 140°F.
Make sure to take a temperature reading in the centre of the loin.
Remove chops and place them on the cutting board.
Coat chops with butter and sprinkle granulated sugar on all sides of the chop.
Butter allows sugar to attach to the chop.
Use a cooking torch butane or propane torch to caramelize sugar on all sides of the chop.
Enjoy Perry’s Pork Chop at home!