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1
Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours.
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2
Remove chops from brine just before smoking.
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3
Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
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4
Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook.
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5
Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks.
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6
Flip chop and repeat grilling method; the prettier side is the top.
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7
Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking.
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8
For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
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9
Brush grilled chops with melted butter and let rest 2 minutes before serving.
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10
Place each chop on the plate on a serving plate.
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11
Serve with peach bourbon bbq sauce.
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12
Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
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13
In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved.
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14
Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.
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15
In a medium saucepan melt butter over medium-high heat.
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16
Add shallots and sweat for several minutes until soft.
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17
Add peaches, bring to simmer and cook for 5 minutes.
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18
Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock.
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19
Simmer for 15 to 20 minutes until thick.
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20
Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat.
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21
Adjust seasoning and sweetness.
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22
Puree mixture with immersion blender or food processor until smooth and thick.
