In a large container or bowl, combine the water salt, sugar, peppercorns, garlic, allspice, and bay leaves. Stir well to dissolve the salt and sugar.
Add the pork chops into the brine and submerge completely.
Cover the container with a lid or plastic wrap and refrigerate for 8 to 12 hours.
Remove the pork chops from the brine and rinse under cold water to remove the brine.
Pat the chops dry with paper towels. Take a rack from the smoker and place the chops on it. Set this aside to allow the meat to come to room temperature while you prepare your smoker.
Prepare your smoker by filling the hopper with wood pellets.
Plug in and turn on the smoker to establish a flame. Set the temperature to 250˚F and preheat the smoker with the top closed until it comes to temperature.
Place the rack with the pork chops inside the smoker. If a probe thermometer is attached, place it in the thickest part of one of the chops.
Close the lid. Smoke the pork for 90 minutes and check the temperature.
You are looking for an internal temperature of 145˚F. Continue smoking for approximately 30 minutes longer if the temperature is below that. (Prepare the sauce while the pork chops are smoking).
Remove the pork chops to a clean cutting board and tent loosely with foil.
Allow them to rest for 10 minutes before serving to ensure they retain moisture. Don’t skip this step.
Serve the pork chops with a creamy mustard sauce, warm applesauce, and your favorite smoked vegetables.