COOK IT.
Start up your Louisiana Grill. Once it’s fired up, set the temperature to 250°F.
In a large mixing bowl, combine the sugar, red wine vinegar, salt, 2 tablespoons of Tennessee Apple Butter and water to create a brine for the pork chops. Whisk the brine well until the sugar, salt and Tennessee Apple Butter have dissolved. Place the pork chops in the bowl with the brine and let the pork chops marinate for 12 hours.
After the pork chops have marinated, drain the brine, rinse the pork chops off under cool running water, and pat dry with paper towels.
Generously rub the pork chops on all sides with olive oil and season on all sides with the Tennessee Apple Butter. Make sure the meat is coated on all sides.
Place the pork chops in the smoker, insert a temperature probe into the thickest part of one of the pork chops, and smoke until the internal temperature reaches 145°F, or about 1 hour 30 minutes.
The pork chops should have developed a good color and be juicy, but no longer be pink in the center. Remove the pork chops from the smoker and allow them to rest for 5-10 minutes under tented aluminum foil, then slice along the grain and serve.
Aluminum Foil
Temperature Probe
Whisk
For a fruity aroma with mild and sweet flavors, use the Apple Hardwood Pellets in your Pit Boss Grill.
Gluten Free