Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.
Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.
Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.;
In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.;
Recipe courtesy of Adam Gertler