It's not a Kentucky recipe if bourbon isn't involved... right? Well, this brined and smoked and have a healthy dose of Kentucky bourbon whiskey and bourbon-barbecue sauce.

Kentucky-Style Smoked Pork Chops

Combine 1 cup water, salt, and brown sugar in a 2-quart saucepan. Heat and stir until salt and brown sugar dissolve. Remove from heat. Stir in ice cubes, peppercorns and, if desired, bourbon.

Place chops in large resealable plastic bag set in a shallow dish. Pour brine over chops in bag; seal bag. Refrigerate for 2 to 4 hours.

Soak wood chips in very hot water for 30 minutes; drain. Meanwhile, preheat a charcoal or gas grill with a greased grill rack for indirect cooking over low heat (275 degrees). For a charcoal grill, sprinkle wood chips over coals. For a gas grill, place wood chips in a smoker box or smoking pouch. Place over direct heat. 

To make a smoking pouch, place soaked wood chips on a double layer of heavy foil and wrap tightly, enclosing ends. Poke holes all over packet to allow air in and smoke out.

When chips begin to smoke, remove chops from brine; pat dry. Discard brine. Combine barbecue sauce and remaining 2 tablespoons water; reserve half of mixture for serving. Brush some of remaining mixture on both sides of chops. Place chops over indirect heat. 

Cover; smoke for 40 to 50 minutes or until internal temperature reaches 145 degrees, turning and brushing with remaining sauce mixture after 20 minutes. Remove chops from grill; loosely cover with foil and let rest 5 minutes. Serve with reserved sauce and, if desired, Broccolini, collard greens, and/or cherry tomatoes.