In a large, 9x13" pan place 4 thick cut pork chops into the base (I used bone-in 2" thick cut chops). Cover them completely in the pickle juice and wrap in plastic wrap. Refrigerate for 4-24 hours to allow the brine to soak into the chops.

When ready to smoke, remove from the brine and pat them dry. In a bowl combine the two eggs and the hot sauce for the egg wash. Then in a separate bowl combine the pork rind crumbs and spices and mix until combined. Dredge each cop on both sides in egg wash and then in pork panko mixture. Press down slightly to help the crumbs adhere to the pork chops. Place each chop on a cooling rack over a small metal baking sheet or pan. Repeat on all the pork chops.

Set the grill up for indirect heat and let it reach an internal temperature of 250 F. Add your desired wood for smoking and let the pork chops cook until they reach 110 F. Time may vary here depending on the thickness of the chops and their temperature going onto the grill. This should take between 40-60 minutes roughly.

Once it hits 110 F. remove it from the grill and set the grill for half indirect and half direct heat. Set the baking sheet with the pork chops back on the indirect side but crank the heat on the direct side of the grill to and internal temperature of 450-500 F to allow the pork chops to get a crispier coating along the outside and reach a final temperature of 145 F.

Once it hits 145 F. remove from the grill and let it rest about 5 minutes or so before serving. Serve as is or with some more of that delicious dill pickle hot sauce and a side of pickles.