Hy-Vee Recipes and Ideas

Directions

1. Step1

   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.

2. Step2

   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.

3. Step3

   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. 

   Hyvee Culinary Expert Tip

   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.

   Hy-Vee Seasons Magazine

4. Step4

   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. 

5. Step5

   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.