Directions
- Start up your Pit Boss 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.
- 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.
