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 Carolina BBQ Rub 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 Carolina BBQ Rub. 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.
ENJOY!
Canada
Australia