For the Brine: Dissolve the salt and sugar in 1 gallon of water. Once dissolved, place the chops in the brine and refrigerate overnight. Make sure chops are fully submerged weighing it down if necessary.
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
While the grill preheats, remove the chops from the brine, pat dry and rub with bbq seasoning
Place chops directly on the grill grate and smoke for 2 hours or until an instant-read thermometer reads 145℉ when inserted into the middle of the chop. Let rest for 5 minutes before serving.
You do not have to brine the chops but I think it adds to the juiciness