To prepare barbecue sauce, pour cold coffee, chicken broth, ketchup and brown sugar into a skillet. Grate in onion and add mustard and Worcestershire sauce, chipotle, garlic, adobo sauce and salt.
Place skillet over medium high heat and let mixture come to a boil. Lower the heat and simmer lightly for 5 minutes. Remove from heat and place the sauce in the refrigerator for 1 hour to allow flavours to infuse.
Pour into a large resealable bag along with the pork chops. Let marinade for 20 minutes.
Soak 2 cups of hickory wood chips in water for one hour.
To build smoke pouch, add the soaked, drained wood chips on 1 sheet of aluminium foil. Place 1 cup of dry wood chips to wet and mix. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.
Preheat bbq to medium high heat on one side 375 F /190°C.
Place one smoke pouch directly over the heat source. Leave the opposite side cool. Close lid and wait until the smoke has begun to fill the cavity of the barbecue.
Once you have achieved smoke place the pork on the cool side of the grill. Reduce heat to 220 F / 110 C and smoke for 1 hour.
Remove pork from grill, place on tray and cover with aluminium foil. Let pork rest for 10 minutes. Warm the southern barbecue sauce in a large skillet over medium heat.
Place pork chops in the skillet with barbecue sauce to warm.