COOK IT.
01
Stir the ingredients for the brine until dissolved. Let cool. Place chops in a large resealable plastic bag, and place the bag in a glass dish. Pour the brine over the meat, and refrigerate for at least 4 hours or up to 24 hours.
02
Light the Broil King® Keg and adjust the settings for a constant temperature of 275°F (135°C). Scatter soaked applewood chips over the coals.
03
Remove the chops from the brine, pat them dry with a paper towel, place the chops on the smoker. Smoke with the lid closed for 2 hours, turning halfway through. Finish with barbecue sauce, if desired.